THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


THE  GASTRONOME  COLLECTION  OF 
GEORGE  HOLL 

AGftlC. 
LIBRARY 


' 


TKEE 


OLD  AND  NEW  COOK  BOOK, 


BY 


MRS.    MARTHA   PRITCHARD   STANFORD, 
OF  NEW  ORLEANS,  LA. 


We  may  live  without  friends;  we  may  live  without  books; 
But  civilized  man  cannot  live  without  cooks. 


He  may  live  without  love, — what  is  passion  but  pining  ? 
But  where  is  the  man  that  can  live  without  dining  f—Lucik. 


PRICE,    $2.00    PER   COPY. 


Copyrighted,  1904. 


NEW    ORLEANS t 
SEARCY    &   PFAFF,    LTD.,    PRINTERS. 


THE  AUTHOR'S  NOTICE. 


In  presenting  THE  OLD  AND  NEW  COOK  BOOK  to 
my  friends  and  to  the  public,  I  do  so  in  full  confidence  in  the 
knowledge  that  every  one  of  the  576  recipes  contained  in  the 
volume  has  been  successfully  used  in  my  own  kitchen.  These 
recipes  were  selected  from  many  hundreds  gathered  by  my  family 
through  several  generations.  In  preparing  dishes  from  these 
recipes,  directions  as  to  proportions  and  materials  used  must  be 
carefully  followed,  else  the  excellence  of  results  will  not  be  ob- 
tained. Nearly  all  of  the  recipes  are  intended  to  serve  from  six 

to  eight  persons. 

MRS.  MARTHA  PRITCHARD  STANFORD 

New  Orleans,  La. 


/A/ 


AGRIC. 
LIBRARY 


INDEX. 


SOUPS. 

Page 

Artichoke  (with  cream  or  whippeJ  cream)   i 

Asparagus • i 

Beef  (every  day)    2 

Beef  (made  from  cold  roast  or  steak)   2 

Bisque  of  craw-fish   2 

Bean  (black  or  red)    3 

Celery 3 

Chicken    4 

Clam 4 

Clear    (served  with   marrow   balls)    4 

Consomme  (with  egg)   5 

Corn  5 

Crab    (cream  of)    6 

Crab    6 

Fish    (and  tomatoes)    7. 

Gumbo   (fillet)    7 

Gumbo     (herb)     8 

Gumbo    (okra)    8 

Julienne   9 

Mock    (turtle)    9 

Mushrooms   (with  cream)    9 

Mutton    (broth)    10 

Onion    10 

Oxtail    10 

Oyster    n 

Pea   (green  or  split) n 

Potato    ii 

Spinach    (cream)    12 

Summer    12 

Tomato    (bisque   with   crabs)    12 

Tomato   13 

Turkey  (and  celery)   13 

Turtle    13 


15 
16 


FISH. 

Page 

Au   gratin " 

Au  gratin    (with  mushrooms  and  trufles)    J7 

Au  gratin  (with  oysters,  tomatoes  and  mushrooms)    18 

Baked    

Boiled   

Boiled   (cold,  baked  with  white  sauce) 

Broiled   

Court  boullion    I9 

Cod  fish   (balls) 2O 

Codfish  (stewed  with  eggs)    ' 20 

Craw-fish   (coquilde)    20 

Creamed  fish    (with  white  wine) 2I 

Eels   (with  cream  and  capers)    2I 

Eels  (with  brown  butter)   21 

Fried    (fish)    22 

Pie  (fish)    22 

Salmon    (baked)    22 

Salmon    (croquette)     23 

Steamed    (fish) 22 

Tenderloin    (trout)    23 

Turtle  or  Terrapin   (stewed)    24 


26 

CRABS. 

Boiled   (crabs)    27 

Chops    (crabs)    27 

Crabs   (with  rice)    28 

Cream   (of  crabs)    28 

Fried   (crabs)    28 

Stewed    (crabs)    29 

Stuffed    (crabs)    29 

SOFT  SHELL  CRABS. 

Crabs   soft   (broiled)    29 

Crabs  soft    (court  boullion)    » 30 

Crabs  soft   (fried)    30 


3* 

33 
34 


iii 

OYSTERS. 

Page 

Baked    35 

Blanket   35 

Bohemian   36 

Broiled 3<3 

Croquettes    3§ 

Escalloped  37 

Fricasse 37 

Fried 37 

Jambalaya    38 

Minced   (on  toast)    38 

Panned   3^ 

Pie    39 

Steamed   39 

Stewed    39 

Stuffed   40 

Oysters    (with  tomatoes  and  macaroni)    40 

Oysters    (in   tomatoes)     40 

41 

42 

43 

•  •    44 

SHRIMP. 

Au  gratin  (coquille) 45 

Au  gratin  ., 45 

Balls    46 

Boiled   4& 

Croquettes    46 

Fried 47 

Pie   47 

Stewed    47 

48 

49 

50 

LOBSTER. 

Boiled 51 

Chops  51 

Coquille     52 

Cream    of    52 


Page 

Croquettes   52 

Farci    53 

a  la  Newburg   53 

In  pastry 54 

Stewed    54 

55 

56 

FROG  LEGS. 

a  la  poulette 57 

Fried    . 57 


SNAILS. 

With  mushrooms 59 

In  shells   .  59 


60 


ENTREES  AND  PATES. 

Brains    (with  brown  butter)    61 

Brains    (with   chopped    celery) 61 

Brains   (with  mushrooms  and  young  onions)    62 

Brains    (with  tomato  sauce)    62 

Chicken  (artichoke)    62 

Chicken    (with   corn)    63 

Chicken  (cream)    , 63 

Chicken    (croquettes)    64 

Chicken   (fricasse  with  mushrooms,  f ruffles  and  wine)    64 

Chicken   (a  la  marengo)    65 

Chicken    (with   noodles)    65 

Chicken    (with  oysters  and  mushrooms)    66 

Chicken    (smothered  with  macaroni  or  rice)    66 

Chicken    (timbale)    66 

Chops   (breaded  with  cheese)    70 

Chops    (breaded    with   peas)    70 

Chops   (broiled  with  chestnut  sauce)    70 

Chops  (broiled  with  sauce  of  peas,  cauliflower  and  mushrooms)   ...  71 

Chops    (in  papers)    71 

Chops    (with  mushrooms,  truffles  and  wine   sauce)    72 

Chops  veal    (larded  with  truffles  and  pork)    72 

Coquille  (calf  head  and  brains)    67 

Coquille    (calf   head   with    mushrooms   and  truffles)     68 


V 


Page 

Coquille    (of  chicken) 67 

Coqnille    (mixed)    68 

Coquilde  (of  sweet  breads,  brains,  with  mushrooms  and  truffles)  .  .  69 
Coquille  (sweet  breads  and  brains)  op- 
Guinea  (broiled  with  peas  and  asparagras  tips)  . . .. 72 

Pullet   (broiled)    73 

Sweet  breads    (with  artichokes)    73, 

Sweet  breads    (broiled)    73 

Sweet  breads   (with  cream)    74 

Sweet  breads    (with  green  peas)    74 

Sweet   breads    (spiced)    '. 75 

Sweet   breads    (smothered   with   tomatoes)    75 

Sweet  breads    (in  tomatoes)    76 

Turkey    (breast) 76 

Turkey    (livers    broiled)     76 

Pate   (Italian)    77 

Pate   (chicken  and  oysters)    77 

Pate   (ham  and  veal) .<..; 77 

Pate    (brains  and   sweet  breads)    78 


79 
80 
81 
82 


ROASTS. 

Beef   (a  la  mode)    83 

Beef  (fillet)    ....J.J.J. ............  83 

Beef  (ribs)    84 

Capons    (with  truffles)    84 

Chicken   (pie)    85 

Ducks    (with   chestnuts)    85 

Goose   (with  apples)    85 

Ham    (baked)    86 

Kid   (roast) 86 

Lamb   (roasc)    86 

Lamb  (shoulder  of  lamb  and  sweet  peppers) 87 

Mutton    (leg  stuffed)    ,'..    .       .  87 

Pork   (leg) 87 

Turkey  (roast,  oyster  dressing)    88 

Veal    (leg   stuffed)    88 


VI 

Page 


89 
90 

91 


VEGETABLES. 

Artichokes    (with    cream)     93 

Banana   (fried  as  a  vegetable)    93 

Beans   (baked)   93 

Beans  (snap  with  browned  or  drawn  butter)    94 

Beans  (white  with  sauce)    94 

Cabbage    (with  cream)    94 

Cabbage    (fried) 95 

Cabbage   (with  sauce)    95 

Cauliflower    (boiled)    95 

Cauliflower   (with  cheese) 95 

Corn  (boiled)    96 

Corn   (fritters) 96 

Corn   (pudding)    96 

Corn  (with  shrimp  and  tomatoes)    96 

Cucumbers    (stuffed)    97 

Eggplants   (baked)    97 

Egg  plants  ( fried)    97 

Mushrooms   (stewed  with  wine)    98 

Okra    (fritters)    9^ 

Peas    (and  asparagus)    98 

Peas   (with  salt  pork) 98 

Peppers    (stuffed)    99 

Potatoes    (anna)    99 

Potatoes    (cheese)    99 

Potatoes   (chip)    100 

Potatoes    (croquettes)     100 

Potatoes    (with  cream  sauce)    100 

Potatoes   (hash)    101 

Potatoes    (puffs)    101 

Potatoes    (stuffed) 101 

Salsify  (stewed)    r 101 

Spinach  102 

Succotash    102 

Tomatoes   (baked)    102 

Tomatoes    (fried)    ,    102 

Tomatoes   (smothered)    103 

Tomatoes    (stuffed)    103 


vii 

Page 

Tomatoes   (stuffed  with  chicken  livers)    103 

Turnips    (stuffed) 104 

Truffles    (with    wine    stewed)    104 


105 
ic6 
107 
108 


GAME 


Birds    (small,  pies)    109 

Birds    (small,   with   mushrooms   and   wine)    109 

Ducks    (wild  roasted)    no 

Ducks    (stewed,  herbs  and  mushrooms)    no 

Ducks   (with  olives)    no 

Ducks    (wild,    with    turnips) ill 

Partridge    (with  truffles)    in 

Pheasants   (larded)    112 

Pigeons   (fillet  with  peas)    112 

Pigeons   (smothered,  young  onions)    112 

Pigeons    (with   truffles)    113 

Pigeons   (salmi)    113 

Pigeons   (smothered  with  peas)    113 

Quail   (baked)    113 

Quail    ('broiled  with  cream  sauce)    114 

Quail    (and  cabbage)    114 

Rabbit    (with  cream)    115 

Rabbit    (pate)    115 

Rabbit  (stewed)    115 

Snipe   (roast)    116 

Snipe  (roast  not  drawn)    116 

Snipe   (salmi) 116 

Squirrel    (broiled)    ir^ 

Squirrel    (stewed) 117 

Turkey    (wild  stuffed  with  truffles)    117 

Venison    (broiled)    118 

Venison   (with  truffles  and  wine)    118 


120 
121 
122 


Vlll 

Page 
DRESSINGS. 

Country    (dressing)    123 

French    (dressing)    123 

Mayonnaise    (dressing)    123 

SALADS. 

Asparagus    (salad)    124 

Chicken   (salad)    .  124 

Cold  slaw  (salad)    125 

Crab  served  in  tomatoes   (salad)    125 

Egg   (salad)    125 

Fish   (salad)    126 

Fruit   (salad)    126 

Lobster   (sailad)    126 

Meat    (salad)    126 

Okra   (salad)    127 

Orange  and  walnut  (salad)    127 

Oyster  and  celery   (salad)    127 

Potato    (salad)    127 

Salmon    (salad) 128 

Shrimp   (salad)    128 

Snap   beans   and  cauliflower    (salad)    124 

Sweet  breads  and  brains   (salad)    124 

Vegetable  (salad)   128 


129 
130 


132 

COLD  DISHES. 

Anchory    (sandwiches)     133 

Aspic  (jelly  with  pate  de  foie  gras)   133 

Aspic  (jelly  from  prepared  beef  tea)   134 

Boned    (turkey)    134 

Chicken    (jellied)    135 

Cold   (daube)    135 

Fish    (jellied) L 136 

Hog  head    (cheese  with  truffles)    136 

Loaf   (of  beef) 137 

Loaf  (of  veal) „  137 


ix 

Page 

Oysters  (pickled) 137 

Spiced    (beef)    138 

Tomatoes   ( frozen)    138 

Tomatoes    (jelly)    138 

139 

140 

141 

142 

BREAKFAST  AND  LUNCH  DISHES. 

Beef   (balls)    143 

Beef   (dried  with  white  sauce)    143 

Beef    (imitation  broiled  steak)    144 

Beef  (steak  broiled)    • 14' 

Beef   (steak  stuffed)      144 

Calf's   feet   (fried)    145 

Calf's   feet    (stewed)    145 

Calf s   liver    (baked) 145 

Calf's    liver    (fried)     146 

Chickens    (with   dumplings)    146 

Chickens   (fried  No.  i)    146 

Chickens   (fried  No.  2)    147 

Cutlets  (veal  with  chestnut  sauce)    147 

Cutlets    (breaded  with  tomatoe  sauce)    147 

Deviled    (roast) 14* 

Hash    (beef  with  spagetti) 148 

Hash    (chicken)     148 

Hash    (corn  beef)    , 149 

Hash    (mixed)    149 

Hash   (Queen  of)    149 

Hash  (veal  liver  and  sweet  breads)    15° 

Hominy   (baked)    150 

Hominy    (croquettes)    *S° 

Jambalaya    ." I51 

Lamb    (brisket  broiled)    IS1 

Mutton    (stew) 151 

Pigs-feet   (broiled  and  larded  with  truffles)    151 

Pigs-feet    (stewed)    IS2 

Sausage    (fried)    152 

Tamales    ,. IS2 

Tongue    (stewed) 153 

Tripe   (pickled) 153 

Tripe    (stewed  with  tomatoes)    153 

Turkey  (legs  or  chops  deviled)    153 

Welsh    rare-bit    .                                                     154 


Page 

155 

156 

157 

158 

EGGS. 

Eggs   (and  bacon  with  cream  sauce)   159 

Eggs    (with  brown  butter)    159 

Eggs    (deviled  with   tomatoes)    159 

Eggs   (ham  and  eggs  cakes)    160 

Eggs   (minced  with  ham  or  sausage)    160 

Omelet    (asparagus)     160 

Omelet    (crab)    161 

Omelet   (ham)    161 

Omelet    (herb)    161 

Omelet    (with  mushrooms)    161 

Omelet   (oyster)    162 

Omelet    (green   pea)    102 

Omelet   (rum  or  kirsch)    162 

Omelet    (sardines)    163 

Omelet   (shrimp)    163 

Omelet   (couffle)    163 

Omelet    (tomato)    163 

Poached   (eggs  with  ham  and  cream  sauce)    164 

Poached   (eggs  with  minced  chicken)    164 

Potatoes    (baked   with  eggs)    164 

Ramakin   165 

Scrambled   (with  dried  beef)    165 

Scrambled   (with  brains)    165 

Scrambled    (with  cheese)    165 

Scrambled    (with   oysters) 166 

Scrambled    (with   sausage)    166 

Scrambled   (with  truffles)    166 

Shirred   (with  anchory  paste)    167 

Shirred    (with  cheese)    167 

Shirred   (in  tomatoes  with  ham)    167 

Starched    (eggs)    167 

Stuffed   (eggs) 168 

Swiss   (eggs)    ; i6S 

169 

170 


Page 
171 

172: 


BREAD  AND  YEAST  POWDER. 

Bread    (batter)    173 

Bread   (batter  without  milk)    17.5 

Bread    (boston  brown)    173 

Bread    (corn)    174 

Bread    (crackling)   plantation 174 

Bread    (lost)    176 

Bread  (rice)    175 

Buns   i7S 

Buns   (or  rusks) I7S 

Corn    (dodgers)    i/4 

Corn  (pone)   175 

Rolls 176 

Rolls  (pemberton)   176 

Sally  (lunn  with  yeast)    177 

Sally    (lunn)    177 

Toast   177 

Yeast  powder 177 


178 
179 


BISCUITS. 

Biscuits  (cream  of  tartar  and  soda)   i8r 

Biscuit   (hard  beat '  No.   i)    i8r 

Buscuit  (hard 'beat)  No.  2)   181 

Biscuit    (potato)    182 

Biscuit  (soda  with  sweet  milk)    182- 

Biscuit   (sour  milk)    182 

Cheese  straws   190 


183 

184 


MUFFINS. 


Muffins    (champion)    185 

Muffins   (corn  meal)    185 

Muffins    (sweet   corn)    185 

Muffins    (New   York)    186 


xii 

Page 

Pop   Overs    l86 

187 

188 

WAFFLES. 

Waffles    (banner)    l89 

Waffles    (hominy)    l89 

Waffles  (rice)    J9O 


191 
192 


FRITTERS. 

Fritters   (banana)    J93 

Fritters    (rice)    T93 

Fritters   (peach)    193 

Fritters   (vanilla)    T94 


195 
196 


GRIDDLE  CAKES. 


Cakes  (batter,  corn  meal  and  rice)    197 

Cakes    (batter  and  corn  meal)    19? 

Cakes    (buckwheat)    197 

Cakes   (drop  corn)    198 

Cakes   (flannel)    198 

Cakes   (hoe)    198 

Cakes  (mush)    198 

Cakes   (pan)    199 

Cakes   (stale  bread)    199 

Cakes   (wheat) 199 

Cakes  (wheat  cakes  with  hominy)    200 


201 
202 


PASTRY  AND  PIES. 

Pastry  (No.  i)    20^ 

Pastry  (No.  2) 203 

Pie   (applea  sweet)    v 203 


xiii 

Page 

Pie   (apples  dutch)    204 

Pie    (cheese) 204 

Pie  (chocolate)   , 204 

Pie    (cocoanut)    205 

Pie  (  cranberry)   205 

Pie   (cream  cheese)    205 

Pie  (cream  and  citron)   205 

Pie   (lemon)    206 

Pie  (mince  meat  for  pies)   206 

Pie    (plantation) 206 

Pie    (irish   potato)    207 

Pie   (pumpkin)    207 

Short  cake  (strawberry)    207 

208 


209 

210 


PUDDINGS,  JELLIES   AND   CUSTARDS. 

Apple    (Farci)     211 

Apple    (pudding)    211 

Apple    (dumplings) 211 

Baroness    (pudding)    212 

Bavarian    (cream)     212 

Blanc   (mange)    212 

Bread    (pudding)    .' 213 

Caramel    (pudding)     213 

Cream    (batter  pudding — the  none  such) 213 

Charlotte    Russe 214 

Charlotte   Russe    (mock  with   almonds)    214 

Champagne    (jelly)    214 

Chocolate    (jelly) 215 

Chocolate    (pudding)    215 

Chocolate    (souffle)    215 

Cocoanut    (pudding)    216 

Cottage    (pudding)    216 

Cup   (custard)    216 

Delmonico    (pudding)     216 

Fig   (pudding)    217 

Floating  Island    (with  guava  jelly) 217 

Hasty    (pudding)     217 

Orange    (jelly)    .-. 218 

Orange   (custard)    * 218 

Peach    (pudding  with   custard   sauce)    218 

Plum    (pudding) 219 


xiv 

Page 

Plum    (simple  pudding)    219 

Rice   (pudding)    220 

Rice   (and  peach  pudding)    220 

Roley-Poley   (pudding)    220 

Snow    (jelly) 221 

Souffle   (pudding) 221 

Sweet-potato    (pudding)     219 

Tapioca    (pudding)     221 

Wine    (jelly)    222 

223 

224 

ICE   CREAMS   AND   WATER   ICES. 

Banana   (ice   cream)    225 

Biscuit  glace 225 

Caramel   (ice  cream)    226 

Chocolate   (ice  cream)    226 

Cream  cheese  (frozen)    226 

Cocoanut   (and  pineapple  ice  cream)    227 

Creams   (made  from  any  jams)    227 

Lemon   (water  ice)    227 

Macaroon   (ice  cream)    227 

Maraschino  (ice  cream) 228- 

Milk   (sherbert)    228 

Nut   (ice  cream)    228 

Orange    (sherbert)    228 

Peach  (or  apricot  cream)    229 

Peach   (water  ice)    229 

Pineapple    (sherbert)    229 

Pistache   (ice  cream)    , 230- 

Strawberry  Ice   (with  cream)    230 

Tutti  fruitti  (ice  cream)   230 

Vanilla  (ice  cream  with  hot  chocolate  sauce)    230 

231 

232 

CAKES  AND  ICINGS. 

Cake    (almond  and  citron)    233 

Cake   (banner  cup)    234 

Cake   (black)    234 

Cake  (black  imperial)    234 

Cake   (black-Queen)     235 

Cake  (Boston  cream  cakes  or  puffs)    235 


XV 

Page 

Cake    (buns)     236 

Cake   (butter  sponge  for  jelly)    236 

Cake   (caramel)    236 

Cake   (chocolate)    237 

Cake    (cream)    237 

Cake    (cookies)    238 

Cake   (cookies  inexpensive)    238 

Cake    (devil's  auction)    238 

Cake    (doughnuts) 238 

Cake   (fruit)    239 

Cake    (Virginia   ginger)    239 

Cake   (ginger)    239 

Cake   (ginger  sponge) 240 

Cake    (gold)    240 

Cake   (jelly  roll) 240 

Cake  (brandy   jumbles)    241 

Cake  (luncheon)    241 

Cake   (marble)    241 

Cake   (marsh-mellow)    242 

Cake   (orange)    242 

Cake   (peach  layer)    243 

Cake   (pecan)    243 

Cake   (Philadelphia  drop)    243 

Cake   (pineapple)    244 

Cake    (plum)    244 

Cake   (potato  flour)    244 

Cake    (pound)    No.    I    244 

Cake    (pound)    No.   2    245 

Cake  (raisin)    245 

Cake   (rosetta) 245 

Cake   (silver)    245 

Cake    (sponge    superior)    246 

Cake  (sponge)   246 

Cake    (sunshine)     246 

Cake   (tea)    247 

Cake   (tutti  fruitti)    247 

Cake   (wedding)    247 

Cake   (white)    248 

Cake    (white   fruit)    248 

Cake    (white  mountain)     248 

Icing   (boiled) 233 

Icing    (chocolate)    233 

249 


XVI 

Page 


250 

251 
252 


CANDIES. 

Page 

Candy  (caramels   with  pecans)    253, 

Candy  (chocolate   caramels) 253 

Candy  (mixed  paste) 253 

Candy  (nougat) 254 

Candy  (pecan  paste)    254 

Candy  (pop  corn  balls)    254 

Candy  (cocoanut  pralines)    255, 

Candy  (pecan  pralines)    255 

Candy  (salted  almonds,  pecans  or  pea  nuts)    255 

Candy  (sugar) 255 

Candy  (sugared  figs) 256 

Candy  (sugared  pecans)    256 

Candy  (sugared    pumpkin)     256 

Candy  (sugared  rose  leaves  or  violets)    257 

Candy  (vanilla   or   lemon   taffy)    257 


258 
259 
260 


CORDIALS  AND  PUNCHES. 

Page 

Cordial    (anise)    261 

Cordial    (blackberry)    261 

Cordial    (cherry  bounce)     261 

Punch   (champagne  No.   i)    262 

Punch   (champagne  No.  2)    262 

Punch    (champagne  with  fruit)    262 

Punch    (claret   cup)    263 

Punch    (claret)    263 

Punch    (egg  nog  No.    I.)    263 

Punch    (egg  nog  No.  2)    264 

Punch    (eggs  whipped)    264 

Punch   (ginger  ale)    264 

Punch    (roman,   frozen)    264 


xvni 

Page 


265 
266 


PRESERVES,    JELLIES    AND    BRANDY    FRUITS. 

Brandy    (peaches)    267 

Brandy   (fruits  from  canned  fruits)    267 

Jelly   ( from   any  fruit)    268 

Jelly    (guava)    268 

Marmalade    (orange)     269 

Preserves    (figs)    268 

Preserves   (orange  and  pumpkin) 269 

Preserves    (myrtle   oranges   with   cocoanut)    269 

Preserves    (pineapple)    270 

Preserves   (water  melon) 270 

271 

•••• 272 

SYRUP  FRUITS. 

Raspberry    (vinegar)    274 

Syrup    (anise)    273 

Syrup   (d'orgeat) 273 

Syrup    (lemon) 273 

Syrup    (strawberry  or  blackberry)    274 

Syrup    (vanilla)    274 


275 
276 


SAUCES. 

Sauce    (caper) 277 

Sauce    (chili)    277 

Sauce    (chocolate)    277 

Sauce    (plain  cream)    278 

Sauce    (chutney)    278 

Sauce    (cranberry)    278 

Sauce    (devilled)     279 

Sauce    ( foam)    279 

Sauce    (fruit  syrup)    279 

Sauce   (hollandaise)    279 

Sauce  (horse  radish  with  milk)    280 

Sauce    (icing)    280 

Sauce   (lemon)    280 

Sauce    (mint)    281 


XV111 

Page 

Sauce    (mock  cream)    281 

Sauce   (oyster)    281 

Sauce   (piquant)    282 

Sauce  (pudding)    282 

Sauce    (sherry)    282 

Sauce    (snow)    282 

Sauce   (tomato)    283 

.Sauce   (white  wine)    283 


284 

285 

286 

SOUR  AND  SWEET  PICKLES. 

Pickle   (yellow  cabbage)    287 

Pickle    (cantaloupe-sweet)    287 

Pickle    (chow  chow)    288 

Pickle    (chow  chow  inexpensive)    288 

Pickle  (peach,  sweet) 289 

Pickle    (raisin   and   cucumber)    289 

Pickle    (pickled  shrimp)    289 

Pickle  (sweet  pickle  made  from  canned  fruit)    289 

Pickle   (tomato)    290 

Pickle   (tomato  catsup)    200 

Pickle  (winter)    291 

292 

293 

294 

LITTLE  THINGS  WORTH  KNOWING. 

-• '. ...  295 

- 296 


SOUPS. 


ARTICHOKE   SOUP  WITH   CKEAM   OK  WHIPPED 

CREAM. 

2  doz.  ground  artichokes,  1/2  teaspoon  grated  onion, 

1  qt.  milk,  1  teaspoon  salt, 

1/2  cup  butter,  1  pod  pepper, 

1  teaspoon  minced  parsley,  2  qts.  chicken  or  veal  stock, 

1/2  tablespoon  flour,  1  cup  cream. 

Boil  artichokes  in  stock  with  onion,  salt  and  pepper, 
press  the  artichokes  through  a  seive  and  put  back  in  stock, 
add  milk  and  flour  and  let  cook  about  15  minutes.  Just 
before  serving  stir  in  butter,  parsley  and  cream,  or  serve 
whipped  cream  on  top  of  soup. 


ASPARAGUS  SOUP. 

1  qt.  or  2  bunches  asparagus,    1/2  pod  pepper. 

1  1/2  qt.  veal  or  chicken  stock,  1  teaspoon  salt, 

1/2  teaspoon  minced  parsley,     3/4  tablespoon  flour, 

2  tablespoons  butter,  1  qt.  milk, 

Cut  tips  off  the  asparagus  and  boil  stalks  in  stock  with 
salt  and  pepper  about  1  hour,  then  strain  and  put  in  tips. 
Boil  milk,  thickened  with  flour  and  butter  creamed  and 
then  mix  with  stock.  Just  before  serving  add  parsley. 


2  THE  OLD  AND  NEW  COOK  BOOK. 

BEEF  SOUP. 
(EVERY  DAY.) 

3  Ibs.  beef  from  shank,  1  bay  leaf, 

1  cup  or  6  fresh  tomatoes,      1  sprig  parsley, 

2  cabbage  leaves,  1  sprig  celery, 
1  turnip,                                   3  potatoes, 

1  onion,  2  teaspoon  salt, 

4  cloves,  1/4  teaspoon  cayenne  pepper, 

3  carrots,  1  gal.  water. 

Put  soup  beef  on  to  boil  in  cold  water  with  salt  and 
pepper.  When  it  comes  to  a  boil  put  in  1  cup  of  cold 
water  and  skim,  then  add  vegetables  cut  fine  and  boil 
about  5  or  6  hours.  Strain,  if  you  like,  and  add  barley, 
rice  or  vermicelli. 


BEEP  SOUP  MADE  FROM  COLD  EOAST  OK 
STEAK. 

2  Ibs.  cold  beef,  2  hard  boiled  eggs  sliced, 

1  tablespoon  browned  flour,  1/2  lemon  sliced, 

2  carrots,  1/2  glass  sherry  or  red  wine, 
1/2  onion,                                 1  gal.  water, 

8  cloves,  1  tablespoon  butter. 

Fry  cold  beef  in  butter,  add  flour,  cloves,  onion,  salt, 
carrots  and  pepper;  when  fried  add  water,  simmer  4 
hours  and  strain.  Serve  with  hard  boiled  eggs,  lemon 
and  wine. 


BISQUE  OF  CEAW-FISH. 

5  qts.  water,  1  onion, 

2  gals,  craw-fish,  1  qt.  tomatoes, 

1  knuckle  of  veal  or  1  chicken,  1/2  cup  butter, 

1  tablespoon  browned  flour.  2  pods  pepper, 

1  teaspoon  chopped  parsley,  1  pod  garlic, 

1  cup  soft  bread  crumbs,  1  tablespoon  salt, 

1/2  tablespoon  coloring  pepper,  1  spray  marjoram, 


SOUPS.  3 

Soak  the  craw-fish  for  2  hours  in  a  very  strong  brine. 
Wash  until  clean,  boil  15  minutes  and  remove  from  water. 
Pick  craw-fish  tails  and  heads,  crush  the  heads  and  put 
back  in  the  same  water,  reserving  3  dozen  uncrushed  heads 
for  stuffing.  To  the  water  add  veal  knuckle  or  chicken, 
tomatoes,  3/4  onion,  browned  flour,  salt,  coloring  pepper 
and  herbs. 

Boil  about  3  hours,  strain  and  add  butter.  Serve  with 
stuffed  heads. 

STUFFING  FOR  HEADS. 

Chop  1/4  onion,  meat  of  craw-fish  tails,  bread  crumbs,  1 
large  spoon  tomatoes  from  quart,  1/2  teaspoon  salt  and 
1/2  pod  pepper,  fry  this  in  1  tablespoon  butter  and  then 
stuff  the  heads.  Add  a  little  coloring'  pepper  to  give  it  a 
pretty  color,  if  desired. 


BLACK  OR  RED  BEAN  SOUP. 

1  1/2  pint  black  or  red  beans.        2  tablespoons  butter. 
1  wine  glass  sherry  or  red  wine.  2  teaspoons  salt. 

1  gal.  wrater.  1/2  lemon. 

2  carrots.  6  cloves. 

1  stalk  celery.  1  onion. 

2  hard  boiled  eggs.  1  pod  red  pepper. 
1/4  Ib.  salt  pork  or  fresh  beef. 

Soak  beans  in  water  over  night.  Boil  with  onion,  car- 
rots, celery,  cloves,  salt,  pepper  and  meat  6  hours;  put 
sliced  lemon,  eggs  and  butter  in  tureen  with  the  wine; 
add  beans  and  soup  after  pressing  through  a  sieve,  and 
serve  very  hot. 


CELERY  SOUP. 

2  stalks  celery  cut  in  pieces.  2  tablespoons  butter, 

1  1/2  cup  sweet  cream,  if  desired.  1  tablespoon  flour. 

1/4  teaspoon  chopped  onion.  1  teaspoon  parsley. 

1  qt.  milk.  1  teaspoon  salt. 

1  qt.  beef  stock.  1  pod  pepper. 


4  THE  OLD  AND  NEW  COOK  BOOK. 

Boil  celery  in  stock  with  onion,  salt,  pepper  and 
parsley  about  1  hour.  Strain,  add  boiled  milk  thick- 
ened with  flour  and  butter  creamed;  add  to  this  1  cup  of 
boiled  celery. 

(If  desired,  add  sweet  cream.) 


CHICKEN  SOUP. 

1  large  fat  chicken.  1/2  onion. 

1  teaspoon  chopped  parsley.  4  qts.  water. 

1/2  tablespoon  salt.  1  pt.  milk. 

1  tablespoon  boiled  rice.  1  tablespoon  butter. 

1  1/4  coffee  spoon  cayenne  pepper.  1  piece  celery. 

Boil  chicken  with  onion  and  celery  in  water  for  about 
4  hours,  remove  the  chicken;  then  add  milk,  rice,  season- 
ings and  a  small  part  of  finely  chopped  chicken.  If  you 
like,  reserve  the  rest  of  the  chicken  for  croquette,  hash  or 
salad. 


CLAM  SOUP. 

1  qt.  clams.  1  1/2  qts.  milk. 

1  teaspoon  minced  parsley.  1  pt.  cream. 

2  tablespoons  butter.  1  tablespoon  flour. 
1/2  teaspoon  grated  onion.  8  cloves. 

1/4  tea  spoon  cayenne  pepper.     1  teaspoon  salt. 

Boil  clams  in  1  pt.  water  with  onion,  cloves,  salt  and 
pepper.  Add  boiled  milk  thickened  with  flour  and  butter 
creamed,  before  serving  add  parsley  and  scalded  cream. 


CLEAR  SOUP  SERVED  WITH  MARROW  BALLS. 

6  Ibs.  round  beef,  and  some  bone. 

1/2  teaspoon  chopped  parsley.    6  qts.  water. 

1  turnip.  1  tablespoon  salt. 

2  carrots.  1  slice  ham. 

1  onion.  1  pod  pepper. 


SOUPS.  5 

Cut  beef  and  ham  in  small  pieces,  let  it  boil  with  bone 
about  3  hours,  put  in  1  cup  cold  water  and  skim;  then  add 
vegetables ;  let  it  boil  about  3  hours  longer,  strain  and  put 
aside  until  next  day,  then  remove  fat  and  pour  off  care- 
fully from  dregs.  Strain  through  flannel  dipped  in  ice 
water.  This  ought  to  reduce  to  3  qts.  of  soup. 

MARROW  BALLS. 

1  large  marrow  bone.  1  small  piece  garlic. 

1  tablespoon  bread  crumbs.  1  pinch  salt. 
1/4  small  onion,  grated.          1  pinch  cayenne  pepper. 
A  little  green  onion  cut  very  fine. 

Wash  marrow  through  several  warm  waters  to  remove 
blood ;  then  cream  marrow  with  bread  crumbs  and  season- 
ings, make  into  balls  and  drop  in  soup.  Boil  about  5  min- 
utes. Serve  hot. 


CONSOMME  WITH  POACHED  EGGS. 

4  Ibs.  beef  from  round.  4  carrots. 

1  chicken.  1  turnip. 

1  slice  ham.  1  tablespoon  salt. 

1  1/2  gals,  water.  1  sprig  parsley. 

1  stalk  celery.  1  teaspoon  pepper. 

8  eggs.  "TrFSSJ 

Boil  all  the  above  ingredients  except  eggs  about  6  hours, 
keeping  well  skimmed;  strain  and  put  aside  until  next 
day;  remove  fat,  if  not  clear,  boil  again  with  the  white  of 
two  eggs,  whipped  and  crushed  egg  shells.  Strain  through 
a  flannel  dipped  in  ice  water.  Serve  with  poached  eggs. 


CORN  SOUP. 

1  qt.  milk.  1  teaspoon  minced  parsley. 

1  1/2  qt.  beef  stock.  1/2  teaspoon  chopped  onion. 

1/2  cup  butter.  1  teaspoon  salt. 

3/4  tablespoon  flour.  1  pod  pepper. 

1/2  doz.  ears  corn,  or  2  cups  canned  corn. 
Cut  corn  from  cobbs  and  boil  cobbs  in  stock ;  chop  corn, 


6 


THE  OLD  AND  NEW  COOK  BOOK. 


put  in  milk  and  boil  with  seasoning,  until  well  cooked; 
add  stock  strained,  thickened  with  flour  and  butter.  1/2 
cup  sweet  cream  can  be  added,  if  desired. 


CREAM  OF  CRAB  SOUP. 


1  doz.  crabs  boiled  and  picked. 
1  3/4  tablespoons  flour. 
1/2  teaspoon  grated  onion. 
1/4  teaspoon  cayenne  pepper. 
1  1/2  teaspoon  minced  parsley. 


2  tablespoons  butter. 

2  qts.  milk. 

1  teaspoon  salt. 

8  drops  Tobasco  sauce. 


Put  milk  and  crabs  on  to  boil  with  seasoning ;  add  flour 
and  butter  creamed.  Cook  about  10  minutes,  add  parsley 
and  serve  very  hot. 


CRAB  SOUP. 


1  doz.  crabs. 

1  qt.  of  tomatoes. 

1  teaspoon  minced  parsley 

2  tablespoons  butter. 
1  onion. 

1  sprig  marjoram. 

3  bay  leaves. 


1  sprig  thyme. 
1  pod  pepper. 

1  tablespoon  browned  flour. 

2  tablespoons  butter. 
1  teaspoon  salt. 

4  qts.  water. 
1  pod  garlic. 


1  tablespoon  coloring  pepper. 

Scald  crabs,  pick  six,  reserving  the  meat,  add  the  othor 
crabs  broken  in  pieces  with  tomatoes  and  all  seasonings  to 
the  water,  boil  about  3  hours  and  then  strain  shells  from 
soup.  Just  before  serving  add  crabs'  meat,  butter  and 
flour  creamed. 


SOUPS. 


FISH  AND  TOMATO  SOUP. 


1  gal.  water. 

1  head  and  4  slices  red  fish. 

2  cups,  or  1  doz.  fresh  tomatoes. 
1  teaspoon  chopped  onion. 

1  teaspoon  minced  parsley. 
10  drops  Tobasco  sauce. 
1  tablespoon  browned  flour. 


1  bay  leaf. 
1  sprig  thyme. 
1  sprig  marjoram. 
1  pod  garlic. 
1  tablespoon  salt. 
1/2  cup  butter. 
1  pod  pepper. 


1  tablespoon  Worcestershire  sauce. 

Boil  head  of  fish  in  wrater  with  herbs,  onion  and  garlic ; 
cut  up  fish;  remove  bones  and  fry  in  butter,  then  add 
flour,  tomatoes  and  broth  that  the  head  was  boiled  in. 
Cook  about  3  hours  and  add  Tobasco  and  Worcestershire 
sauces,  parsley  and  butter. 


GUMBO  FILLET. 


1  chicken,  or  3  Ibs.  veal. 


1  tablespoon  butter. 


1/2  teaspoon  chopped  parsley.    1  teaspoon  fillet. 


50  oysters. 

1  slice  ham. 

1  tablespoon  browned  flour. 

1  onion. 


4  qts.  water. 
2  bay  leaves. 

1  pod  pepper. 

2  teaspoons  salt. 


Cut  chicken  or  veal  and  flour  it.  Put  lard  in  pot  and 
fry  chicken,  or  veal,  onion  and  ham,  add  water.  Boil 
about  4  hours.  Drop  oysters  in  about  10  minutes  before 
serving.  Add  butter  and  fillet  sifted  just  as  you  take 
it  off:  the  fire.  Do  not  let  it  boil  after  fillet  is  added. 

Serve  with  boiled  rice. 

RICE. 

Wash  and  soak  rice  in  cold  water  about  2  hours;  then 
put  it  in  boiling  water  and  let  boil  about  15  minutes. 
Put  in  collender,  pouring  cold  water  over  it.  Put  ovr^ 
a  kettle  of  boiling  water,  cover  wrell  and  steam  about  1 
hour,  stirring  several  times.  Every  grain  will  be  sepa- 
rated. 


8  THE  OLD  AND  NEW  COOK  BOOK. 

HEBB  GUMBO. 

3  Ibs.  veal.  1  sprig  green  celery  tops, 

1  bunch  spinach.  3  green  onions. 

8  green  cabbage  leaves.  2  pods  pepper. 

1  bunch  turnip  tops.  3  bay  leaves. 

1  sprig  marjoram.  1  pod  garlic. 

1  head  lettuce.  2  slices  ham. 

10  beet  leaves.  1/2  tablespoon  salt. 

1  spring  thyme.  1  tablespoon  butter. 

Wash  leaves  and  use  only  the  tender  parts.  Fry  veal 
and  ham,  add  leaves  and  seasoning  and  boil  about  4  hours- 
then  strain  and  chop  leaves  very  fine,  return  to  the  broth 
that  they  were  boiled  in;  add  butter.  Serve  with  boiled 
rice. 


GUMBO. 
OKEA  GUMBO. 

1  1/2  gals,  water.  1  Ib.  veal  bone,  or  1  chicken, 

6  doz.  pods,  or  1  can  okra.  1  pod  garlic. 

1  onion.  1  pod  pepper. 

2  cups,  or  8  fresh  tomatoes.  2  bay  leaves. 

1  slice  ham.  2  teaspoons  salt. 

1  tablespoon  lard.  1  sprig  thyme. 
6  crabs  or  1  pt,  peeled  shrimp. 

Boil  vea]    bone  or  chicken  in  water;  reduce  it  to  1/2. 
Scald  crabs  and  shrimp.     Pry  in  lard,  onion,  crabs,  ham 
and  shrimp  and  sliced  okra,  then  add  tomatoes  and 
liquor  that  chicken  or  veal  bone  was  boiled  in.     Boil  about 

2  hours  and  serve  with  rice. 

In  making  this  gumbo,  either  crabs  or  shrimp  can  be 
used,  or  both. 

KICE. 

Wash  and  soak  rice  in  cold  water  about  2  hours;  then 
put  it  in  boiling  water  and  let  boil  about  15  minutes. 
Put  in  collender,  pouring  cold  water  over  it.  Put  over  a 
kettle  of  boiling  water,  cover  well,  and  steam  about  1  hour, 
stirring  several  times.  Every  grain  will  be  separated. 


SOUPS. 


JULIENNE  SOUP. 

4  Ibs.  round  beef.  1  turnip. 

1/2  tablespoon  burnt  sugar.  4  sprigs  parsley. 

8  carrots,  sliced.  1  tablespoon  salt. 

1  cup  green  peas.  1  pod  pepper. 

1  onion.  1  gal.  water. 

Boil  beef  with  salt,  pepper,  turnips  and  onion,  add 
burnt  sugar. 

When  it  comes  to  a  boil  add  1  cup  cold  water,  then 
skim.  After  boiling  4  hours  strain,  put  in  carrots  that 
have  been  cut  in  very  narrow  strips  and  fried  in  butter, 
then  add  peas. 


MOCK  TUETLE  SOUP. 

1  calf  head.  1  teaspoon  minced  parsley. 

1  gal.  water.  1  pod  pepper. 

1  carrot.  2  tablespoons  butter. 

1  turnip.  2  tablespoons  browned  flour. 

8  cloves.  1  wine  glass  of  sherry. 

1/2  teaspoon  minced  onion.  4  hard  boiled  eggs. 

1  tablespoon  salt.  1/2  lemon,  sliced. 

Wash  calf  head  in  vinegar  and  water,  cut  in  pieces,  fry 
with  carrot  and  turnip  sliced  fine  in  hot  butter.  Add 
cloves,  onion,  parsley  and  flour,  then  water.  Boil  about 
4  hours.  Strain  soup,  add  wine,  eggs,  sliced  lemon  and 
1  cup  of  meat  from  calf  head  cut  in  small  pieces. 


MUSHROOM   SOUP  WITH  CREAM. 

1  chicken.  1  gal.  water. 

1  cup  cream.  1/4  teaspoon  grated  onion. 

1  pt.  milk.  1  teaspoon  chopped  parsley. 
1/2  cup  butter.                          3/4  tablespoon  flour. 

2  cups  mushrooms  or  1  qt.  fresh. 

Boil  chicken  with  onion  in  1  gal.  water,  reducing  to  1/2. 
Strain  and  add  mushrooms  and  boil  1/2  hour.     Before 


.10  THE  OLD  AND  NEW  COOK  BOOK. 

serving,  put  in  boiled  milk  that  has  been  thickened  with 
flour  and  butter.     Serve  with  whipped  cream. 


MUTTON  BKOTH. 

3  Ibs.  brisket  of  mutton.  1  tablespoon  rice. 

1  onion.  1  tablespoon  butter. 

1/2  teaspoon  chopped  parsley.  1  gal.  water. 

1  cup  milk.  1  tea  spoon  salt. 
1/2  teaspoon  cayenne  pepper. 

Boil  mutton  in  water  with  onion,  salt  and  pepper  for 
about  4  hours,  add  rice ;  cook  1  hour  longer.  Just  before 
serving  put  in  butter,  milk  and  parsley. 


ONION  SOUP. 

1/2  teaspoon  parsley  chopped  fine.  2  1/2  qts.  water. 

2  Ibs.  veal  bone  or  1  chicken.  6  onions,  sliced  fine. 
Salt  and  pepper  to  taste.  1  qt.  of  milk. 

3  1/2  teaspoons  butter.  3/4  tablespoon  flour. 

Boil  onions  with  bone  or  chicken  about  3  hours,  take 
out  bone,  add  milk ;  flour  and  butter.  Leaving  onion  in 
soup,  cook  about  15  minutes  longer  and  serve. 


OXTAIL  SOUP. 

1  ox  tail.  1  tablespoon  brown  flour. 

1  gal.  water.  2  tablespoons  butter. 

6  cloves.  3  carrots. 

1  onion.  1  turnip. 

2  hard  boiled  eggs.  1  bay  leaf. 

1  wine  glass  sherry.  1  pod  pepper. 

1/2  lemon  sliced.  1  tablespoon  salt. 

1/2  teaspoon  minced  parsley. 

Cut  up  ox  tail  and  fry  in  butter ;  add  onion,  flour,  vege- 
tables and  cloves.     Add  to  this  the  water.     Let  this  boil 


SOUPS.  11 


about  4  or  5  hours,  then  strain,  put  pieces  of  ox  tail  in 
tureen  with  sliced  eggs,  lemon,  parsley  and  wine. 


OYSTER  SOUP. 

100  oysters.  1/2  cup  butter. 

1  tablespoon  flour.  3  pt.  milk. 

1/2  teaspoon  grated  onion.  1  pt.  whipped  cream. 

6  cloves.  1  cup  oyster  crackers. 

1  teaspoon  chopped  parsley.  2  teaspoons  salt. 

2  tablespoons  chopped  celery.  1  pod  pepper. 

Boil  oysters  with  onion,  celery,  cloves,  salt  and  pepper. 
Boil  milk  in  separate  vessel,  add  butter  and  flour 
creamed.  Mix  together,  put  in  tureen  with  crackers  and 
whipped  cream. 


PEA  SOUP.     (Green.) 

1/2  teaspoon  grated  onion.        1  pt.  milk. 

A  small  piece  of  salt  pork.       2  teaspoons  salt. 

2  Ibs.  veal  bone.  1  pod  pepper. 

1  gal.  water.  2  tablespoons  butter. 

1  Ib.  dried  green  or  split  peas,  or 

2  cups  canned  peas,  or  1  qt,  fresh  peas. 

Boil  bone,  meat,  peas  and  seasoning,    about   4    hours, 
strain  and  pass  through  a  cullender,  then  add  milk  a- 
butter.     Serve  with  bits  of  toast. 

If  dried  green  peas  are  used,  soak  in  water  several  hours 
before  boiling. 


POTATO  SOUP. 

4  large  potatoes.  1/4  tablespoon  flour. 

2  qts.  milk.  2  teaspoons  salt. 

2  1/2  tablespoons  butter.  1  pod  pepper. 

1/4  teaspoon  grated  onion.        1  small  piece  celery. 
1/2  teaspoon  chopped  parsley. 

Boil    potatoes    with    celery,    salt    and    pepper,    cream 
potatoes  with  butter;  add    boiled    milk    thickened    with 


18  THE  OLD  AND  NEW  COOK  COOK. 


flour,  little  by  little,  then  put  in  parsley  and  serve  imme- 
diately. 


SPINACH  SOUP.     (Cream  of). 

2  bunches  spinach.  1/2  cup  butter. 

1  veal  bone.  1/2  tablespoon  flour. 

1  slice  ham.  1  gal.  water. 

2  hard  boiled  eggs.  1/2  onion. 

1  qt.  milk,  or  cream.  1  teaspoon  salt. 

1/2  tea  spoon  pepper. 

Boil  spinach  with  veal  bone,  ham  and  seasonings  3 
hours;  press  through  seive,  add  milk  that  has  been  boiled 
and  thickened  with  flour  and  butter  creamed.  Serve  with 
bits  of  toast  and  sliced  hard  boiled  eggs. 


SUMMEE  SOUP. 

3  Ibs.  beef  shank.  2  ears  corn. 

1  gal.  water.  1  tablespoon  butter  beans. 

1  onion.  2  tablespoons  green  peas. 

2  bay  leaves.  10  string  beans. 
6  tomatoes.                               2  teaspoons  salt. 
2  doz.  pods  okra.                     1  pod  pepper. 
1/2  teaspoon  minced  parsley. 

Boil  beef  with  salt  and  onion.  When  it  comes  to  a 
boil,  add  1  cup  cold  water,  then  skim.  Put  in  corn  cut 
from  cob ;  the  cobs,  tomatoes,  peas  and  beans.  Boil  about 

4  hours.     Take  out  cobs  and  add  sliced  okra  about  one 
hour  before  serving. 


TOMATO  BISQUE,  WITH  CEABS. 

2  qts.  tomatoes.  1/2  teaspoon  chopped  parsley. 

1  qt.  milk.  1/2  teaspoon  chopped  onion. 

3/4  tablespoons  flour.          2  tablespoons  butter. 

L  teaspoon  soda.  1/2  teaspoon  cayenne  pepper. 

1  teaspoon  salt,  1  teaspoon  salt/ 

1  teaspoon  sugar.  1  1/2  cups  picked  crabs. 

Put  tomatoes  on  to  boil  with  onion,  sugar,  salt,  pepper 
and  soda.     When  boiled    about    3/4    of    an    hour    press 


SOUPS.  is 


through  a  seive,  then  add  milk  that  has  been  boiled  and 
thickened  with  butter  and  flour,  then  add  crabs  and 
parsley. 

Don't  let  this  boil  after  mixing. 


TOMATO  SOUP, 

1  qt.  tomatoes.  1/2  teaspoon  soda. 

2  qts.  stock.  1  onion. 

1  turnip.  1  qt.  milk. 

1  bay  leaf.  1  tablespoon  butter. 

2  tablespoons  corn  starch  or  flour.  1  teaspoon  salt. 
1  teaspoon  sugar.  1  pod  pepper. 

Boil  tomatoes,  turnip,  onion,  bay  leaf,  pepper,  sugar  and 
soda  in  stock  about  2  hours,  press  and  strain  through  a 
cullender,  add  boiled  milk  thickened  with  flour  and  but- 
ter. Add  to  soup  just  before  serving  bits  of  toast. 


TUKKEY  AND  CELEKY  SOUP. 

1  turkey  carcas.  1/2  teaspoon  minced  onion. 

1/2  stalk  celery,  cut  fine.      1/2  teaspoon  minced  parsley. 

1  tablespoon  rice.  1  pt.  milk. 

2  tablespoons  butter.  1  gal.  water. 

Boil  turkey  with  onion,  salt  and  pepper  for  about  3 
hours,  then  add  rice  and  celery.  Cook  1  hour  longer,  then 
put  in  milk,  butter  and  parsley. 


TUETLE  SOUP. 

3  or  4  Ibs.  turtle.  1  gal.  water. 

1  doz.  cloves.  1/2  teaspoon  minced  parsley. 

1  onion.  1/2  teaspoon  cayenne  pepper. 

1  tablespoon  browned  flour.  3  tablespoons  butter. 
1/2  glass  sherry  or  claret.  1/2  lemon  sliced. 

4  hard  boiled  eggs  or  2  doz.  turtle  eggs. 

Put  turtle  and  seasonings  on  to  boil,  reserving  eggs,  if 
any;  boil  about  4  hours.  Strain  and  add  browned  flour 
creamed  with  butter,  then  add  turtle  eggs  and  boil  about 

5  minutes.     Put  in  tureen  with  sliced  lemon,  sliced  hard 
boiled  eggs,  if  used,  and  wine,  also  a  little  turtle  cut  fine. 


FISH. 


AU-GRATIN  FISH. 

Sheep  head,  Trout  or  any  fish.  1/2  cup  butter. 

1  cup  browned  bread  crumbs.      1  teaspoon  salt. 

1  teaspoon  chopped  parsley.        1/2  pt.  water  or  stock. 

1/2  teaspoon  cayenne  pepper.    1/4  teaspoon  grated  onion. 

Cut  the  fish  from  the  bones,  lay  in  slices  in  dish,  cover 
with  bread  crumbs,  pieces  of  butter  and  onions,  pour  stock 
or  water  over  and  bake.  Season  highly. 


FISH  AU-GRATIN  WITH  MUSHROOMS  AND  TRUF- 
FLES. 

2  fish,  boned.  1  cup  browned  bread  crumbs. 

6  truffles,  sliced  fine.  1  tablespoon  Worcestershire. 

1  pt.  mushrooms.  1  teaspoon  salt. 

1  pt.  white  wine.  1/2  cup  butter. 

1/2  coffee  spoon  Tobasco.  2  tablespoons  olive  oil. 

Lay  fish  salted  and  peppered  in  platter,  put  over  t* 
butter,   mushrooms,    truffles,   olive  oil,   wine   and  sauce. 
Sprinkle  with  crumbs  and  bake  about  one  hour. 


18  THE  OLD  AND  NEW  COOK  BOOK. 

FISH    AU-GRATIN    WITH    OYSTERS,    TOMATOES 
AND  MUSHROOMS. 

2  fish,  boned.  2  tablespoons  Worcestershire. 

1  coffee  spoon  Tobasco.  1  cup  browned  bread  crumbs. 

1/2  pt.  tomatoes.      \  3/4  cup  butter. 

50  oysters.  1  cup  stock. 

1  pt.  mushrooms.  1/2  teaspoon  minced  parsley. 

1  wine  glass  sherry.  2  teaspoons  salt. 

Put  fish  in  platter  with  above  ingredients  and  bake 
about  1  hour. 


BAKED  KED  FISH. 

1  large  fish.  3  tablespoons  butter. 

1  qt.  tomatoes.  1/2  pt.  stock. 

2  tablespoons  Worcestershire.  2  teaspoons  salt. 
2  tablespoons  browned  flour.    1  pod  pepper. 

1  teaspoon  chopped  onion.        50  oysters. 

Make  a  dressing  of  oysters  and  bread  and  fill  fish  with 
it.  Put  it  in  a  pan  with  browned  flour,  tomatoes,  stock, 
onion,  parsley,  butter,  sauce,  salt  and  pepper.  Baste 
frequently  and  bake  thoroughly. 


BOILED  FISH. 

Have  enough  water  to  cover  the  fish,  then  add 

1/2  onion.  2  tablespoons  salt. 

1  pod  pepper.  1  tablespoon  vinegar. 
3  bay  leaves. 

When  the  water  boils  put  in  the  fish,  pinned  in  linen 
cloth,  then  boil  until  thoroughly  cooked,  drain  well  be- 
fore serving.  This  can  be  served  hot  with  drawn  butter  or 
oyster  sauce;  or  it  can  be  served  cold  with  mayonnaise. 


FISH.  19 


COLD  BOILED  FISH  BAKED  WITH  WHITE  SAUCE. 

2  Ibs.  cold  fish.  1/2  cup  cracker  crumbs. 

2  cups  milk.  1/2  teaspoon  minced  parsley. 

4  hard  boiled  eggs.  1  small  pod  pepper. 

2  teaspoons  flour.  1/2  teaspoon  salt.  . 

1  1/2  tablespoons  butter.      1  wine  glass  sherry. 

Salt  and  pepper  fish,  put  in  dish  alternately  with 
cracker  crumbs  and  sliced  eggs,  having  crumbs  and  bits 
of  butter  on  top.  Make  a  sauce  of  boiled  milk,  flour  and 
butter,  wine  and  parsley,  pour  over  fish  and  bake. 


BKOILED  FISH. 

1  firm  fresh  fish.  1  teaspoon  minced  parsley. 

3  tablespoons  butter.  1  tablespoon  olive  oil. 

1  teaspoon  salt  and  pepper. 

Have  broiler  very  hot.  Salt  and  pepper  fish,  mop  in  and 
out  with  olive  oil.  Broil  until  cooked,  pour  melted  but- 
ter and  parsley  over  it. 

Serve  on  hot  platter.    ! 


COUET-BOULLION. 

1  large  fish.  1  qt.  water. 

1  glass  claret.  1  onion. 

1  doz.  cloves.  1  qt.  tomatoes. 

4  tablespoons  olive  oil.  1/2  coffee  spoon  Tobasco. 

2  tablespoons  butter.  3  bay  leaves. 

2  tablespoons  Worcestershire.  1  sprig  morjoram. 
2  tablespoons  browned  flour.     2  teaspoons  salt. 
1  teaspoon  chopped  parsley.      1  pod  garlic. 

Chop  head  of  fish  fine  and  boil  it  about  two  hours  with 
onion,  salt,  pepper,  herbs,  garlic  and  bay  leaves.  Slice 
fish,  flour  it,  and  fry  brown  in  oil ;  take  out  and  put  aside. 
Put  in  the  skillet  the  fish  was  fried  in,  tomatoes,  flour 
and  the  water  that  the  head  wras  boiled  in,  and  make  a 
sauce;  cover  well  and  let  simmer  about  1  hour.  Put  in 
fried  fish,  Worcestershire  sauce,  wine  and  butter  and 
cook  10  minutes  before  serving.  Serve  on  buttered  toast. 


20  THE  OLD  AND  NEW  COOK  BOOK. 


CODFISH  BALLS. 

2  Ibs.  codfish.  2  eggs. 

1  tablespoon  butter.  1  1/2  cup  milk. 

4  boiled  potatoes.  1/4  teaspoon  red  pepper. 

1/2  teaspoon  minced  parsley. 

Boil  codfish  until  well  cooked,  changing  the  water  once, 
cream  potatoes  add  milk,  butter,  eggs,  pepper  and  parsley. 
Mix  with  codfish,  mold  into  cakes,  dip  in  flour  and  fry  in 
hot  lard. 


STEWED  CODFISH  WITH  EGGS. 

3  Ibs.  codfish,  well  boiled.  2  tablespoons  butter. 

6  hard  boiled  eggs.  1/2  teaspoon  minced  parsley. 

3/4  tablespoon  flour.  1/4  teaspoon  onion. 

1  1/2  pt.  milk.  1  tablespoon  Worcestershire. 

8  boiled  potatoes.  1  pod  pepper. 

Boil  milk,  add  potatoes,  flour,  butter,  parsley,  onion, 
pepper  and  sauce.  When  thick  add  codfish  and  quartered 
eggs. 


CRAW  FISH  COQUILLE. 

1  qt.  picked  and  boiled  craw  fish. 

1  pt,  cream.  8  drops  Tobaseo  sauce. 

1  tablespoon  flour.  1  teaspoon  salt. 

1/2  teaspoon  minced  parsley.    1  teaspoon  grated  onion. 

2  tablespoons  butter.  1  wine  glass  sherry. 

Boil  cream,  stir  into  it  flour,  onion,  butter  and  parsley, 
add  Tobasco  and  salt,  when  thick  put  in  craw  fish  and 
wine.  Cook  5  minutes  longer. 

Put  this  in  silver  or  china  shells  with  bread  crumbs  on 
top  and  small  pieces  of  butter.  Bake  10  minutes. 


FISH  21 


CKEAMED  FISH  WITH  WHITE  WINE. 

Sheepshead  or  trout  or  any  other  good  fish. 

1/2  glass  white  wine.  1  pt.  milk. 

1  pt.  mushrooms  or  50  oysters.  2  tablespoons  flour. 

1/2  coffee  spoon  grated  onion.  1/2  cup  butter. 

1/2  teaspoon  chopped  parsley.  1/4  pod  red  pepper. 

3  tablespoons  browned  bread  crumbs.  1  teaspoon  salt. 

Put  fish  salted  and  peppered  in  dish  that  you  serve  it  in 
(either  stone  or  plated  ware)  and  bake  about  15  minutes, 
have  ready  the  boiled  milk  thickened  with  flour,  butter 
and  seasonings;  add  the  mushrooms  or  oysters,  wine  and 
parsley  to  the  milk;  pour  over  fish.  Sprinkle  with  bread 
crumbs  and  small  pieces  of  butter,  and  bake  10  minutes. 


BOILED  EELS  WITH  BROWNED  BUTTER. 

3  Ibs.  Eels.  1  qt.  stock. 

1  cup  browned  butter.  1/2  teaspoon  parsley. 

1  teaspoon  salt.  1/2  pod  pepper. 

Boil  eels  in  stock  with  salt  and  pepper,  put  on  napkin. 
Serve  with  brown  butter  and  minced  parsley. 


EELS  WITH  CREAM  SAUCE  AND  CAPERS. 

2  1/2  Ibs.  Eels.  1  tablespoon  capers. 

1  cup  milk.  1/2  table  spoon  flour. 

1  cup  cream.  1/2  teaspoon  minced  parsley. 

1  tablespoon  butter.  1/2  teaspoon  salt. 

1/4  teaspoon  cayenne  pepper. 

Fry  eels.  Serve  with  sauce  made  by  boiling  milk, 
cream,  butter,  parsley,  flour,  pepper  and  salt.  Add  capers 
to  sauce  before  serving. 


THE  OLD  AND  NEW  COOK  BOOK. 


FRIED  FISH. 

1  bunch  small  fish,  any  kind.    2  teaspoons  salt. 

2  cups  meal.  1/2  teaspoon  pepper. 

Mix  meal,  salt  and  pepper.  Have  fish  wiped  dry,  roll 
in  meal,  fry  in  plenty  of  very  hot  lard.  Serve  immedi- 
ately. 


STEAMED  FISH. 

4  Ibs.  fish.  1  tablespoon  flour. 

1  pt.  cream.  2  tablespoons  butter. 

1/2  pt.  milk.  1  teaspoon  minced  parsley. 

1  pt.  mush  rooms.  1/2  teaspoon  cayenne  pepper. 

8  truffles.  1  teaspoon  salt. 

Cream  butter  and  flour.  Boil  cream  and  milk  with 
sliced  truffles  and  mushrooms,  add  butter  and  flour,  then 
pour  over  raw  fish  cut  fine.  Put  this  in  a  mould  and 
steam  or  boil  3/4  of  an  hour. 


FISH  PIE. 

2  Ibs.  cold  cooked  fish.  1  1/2  tablespoons  butter. 

1  cup  milk.  1/2  tablespoon  flour. 

1  cup  cream.  1  wine  glass  sherry. 

1/2  teaspoon  minced  parsley. 

Make  a  sauce  of  milk,  cream,  parsley,  flour  and  butter, 
when  it  comes  to  a  boil  put  in  fish  and  sherry  and  then 
bake  in  pastry. 


BAKED    SALMON. 

2  Ibs.  of  boiled  or  2  cans  salmon.  1/2  lemon. 

1/2  teaspoon  minced  parsley.  2  tablespoons  butter. 

6  hard  boiled  eggs.  1/4  teaspoon  pepper. 

2  cups  of  milk  or  cream.  1/2  tablespoon  flour. 
1  tablespoon  Worcestershire  sauce. 


FISH 


Make  a  sauce  by  boiling  milk  or  cream,  butter,  flour, 
Worcestershire  and  parsley  10  minutes.  Put  salmon  in 
baking  dish  with  sliced  eggs  and  bits  of  lemon  alternately. 
Pour  sauce  over  this,  sprinkle  with  bread  crumbs  and 
pieces  of  butter,  and  bake  10  minutes. 


SALMON  CROQUETTES. 

1  Ib.  boiled  or  1  can  salmon.          1  cup  cream. 

1  cup  browned  bread  crumbs.         2  tablespoons  butter. 
1/2  teaspoon  minced  parslejy.         1  teaspoon  flour. 
1/4  teaspoon  cayenne  pepper.         1  lemon. 

2  teaspoons  Worcestershire  sauce.  2  eggs. 

Boil  cream,  stir  in  flour,  butter  and  parsley.  Chop 
salmon  fine,  add  lemon  juice  and  Worcestershire,  and 
mix  with  boiled  cream.  Mould  in  croquettes,  dip  into 
eggs  whipped,  then  into  bread  crumbs  and  fry  in  very 
hot  lard. 


TENDERLOIN  OF  TROUT,  OR  ANY  OTHER  FISH. 

3  Ibs.  boned  fish.  1  tablespoon  capers. 

1  cup  milk.  1/4  teaspoon  grated  onion. 

1  cup  mayonnaise.  1/2  cup  flour. 

1/4  teaspoon  chopped  parsley. 

Salt  and  pepper  fish,  dip  in  milk,  then  in  flour  and  fry. 
Serve  with  sauce  made  of  mayonnaise,  capers,  parsley 
and  onion. 


THE  OLD  AND  NEW  COOK  BOOK. 


STEWED  TERRAPIN  OK  TURTLE. 

4  Ibs.  terrapin  or  turtle  meat.  1  doz.  cloves. 

1/2  teaspoon  minced  onion.  1/2  lemon. 

1/4  teaspoon  cayenne  pepper.  1  cup  butter. 

1/2  teaspoon  chopped  parsley.  1  teaspoon  salt. 
1  tablespoon  browned  flour. 
8  eggs,  hard  boiled. 


1  qt.  veal  stock. 
3/4  cup  sherry  wine. 


Boil  turtle  or  terrapin  in  stock  with  seasonings  very 
slowly  for  about  2  hours,  strain,  thicken  liquor  that  ter- 
rapin was  boiled  in  with  flour,  chopped  eggs  and  butter^ 
Add  terrapin,  wine  and  1/2  lemon  sliced. 

This  can  be  served  in  china  or  silver  shells. 


CRABS. 


BOILED  CRABS. 

1  doz.  crabs.  4  bay  leaves. 

1  cup  coarse  salt.  2  sliced  lemons. 

6  pods  red  pepper.  1  1/2  gals,  water. 

Boil  water  with  bay  leaves,  salt,  pepper  and  lemons. 
While  boiling  put  in  crabs.  Drain  water  from  crabs  as 
soon  as  cooked.  Put  aside  to  cool,  serve  on  platter  cov- 
ered with  cracked  ice. 


CKAB  CHOPS. 

3  cups  of  cooked  crab  meat.    1  tablespoon  butter. 
1/2  teaspoon  minced  parsley.  1  tablespoon  corn  starch. 
1/4  teaspoon  grated  onion.    '    1  teaspoon  salt. 
1  pt.  cream.  8  drops  Tobasco. 

Boil  cream,  stir  into  it  onion,  parsley,  corn  starch,  but- 
ter, salt  and  pepper;  when  thick  stir  the  crabs  into  it; 
put  this  on  ice  to  get  cold,  mould  in  shape  of  chops,  dip 
in  eggs  and  bread  crumbs  and  fry.  Put  a  small 
piece  of  bone  or  stick  in  the  end.  Wrap  a  papper  frill 
around  bone  or  stick. 


88  THE  OLD  AND  NEW  COOK  BOOK. 


CREAM   OF   CKABS. 

1  qt.  crabmeat  picked  from  boiled  crabs. 
1/2  cup  browned  bread  crumbs. 

2  tablespoons  butter.  1  wine  glass  sherry. 
1/2  teaspoon  minced  parsley.   1  pt.  milk. 

1  teaspoon  salt.    ,  1  cup  cream. 

1/2  teaspoon  cayenne  pepper.  1  tablespoon  flour. 

Make  a  sauce  by  boiling  milk,  cream,  butter,  flour,, 
parsley,  salt  and  pepper;  add  crabs  and  wine.  Put  in 
shells,  cover  with  bread  crumbs  and  bits  of  butter.  Bake 
about  10  minutes. 


FRIED   CRABS. 

1  doz.  hard  shell  crabs.       1  teaspoon  salt. 

2  cups  meal.  1/2  teaspoon  cayenne  pepper. 

Scald  and  clean  crabs,  by  removing  top  shell  and  claws, 
dip  them  in  meal  with  salt  and  pepper,  and  fry  in  hot 
lard. 


CRABS  WITH  RICE. 

2  1/2  cups  picked  boiled  crabs. 
1  teaspoon  minced  parsley.       1  teaspoon  salt. 
1/4  teaspoon  grated  onion.       1/2  pt.  tomatoes. 
1/4  teaspoon  cayenne  pepper.  2  tablespoons  butter. 
1  teaspoon  Chili  pepper.          3  cups  boiled  rice. 

Into  the  tomatoes  put  pepper,  salt,  onion,  parsley  and 
butter;  cook  about  15  minutes,  then  stir  in  rice  and 
crabs,  then  cook  about  15  minutes  longer. 


CRABS. 


STEWED  HARD  SHELL  CRABS. 

1  doz.  crabs.  1  pod  red  pepper. 

1  qt.  tomatoes.  1/2  teaspoon  minced  onion. 

1  pod  garlic.  2  tablespoons  butter. 

1  pt.  water.  2  tablespoons  browned  flour. 

2  bay  leaves.  1  tablespoon  coloring  pepper. 
1/2  teaspoon  minced  parsley. 

Scald  and  clean  crabs,  by  removing  top  shell  and  claws ; 
pick  meat  from  claws  and  fry  with  bodies  of  crabs  in  not 
butter,  with  onion  and  garlic;  then  add  flour,  coloring 
pepper,  water,  bay  leaves,  parsley  and  tomatoes.  Let 
this  simmer  about  1  1/2  hours. 


STUFFED  CRABS. 

1  1/2  doz.  boiled  crabs.  1/4  teaspoon  grated  onion. 

1  cup  bread.  1/2  pod  red  pepper. 

1/2  cup  milk.  1  teaspoon  salt. 

1  cup  cream.  1/2  teaspoon  chopped  parsley. 

2  tablespoons  butter.  2  hard  boiled  eggs. 

Pick  crabs,  mix  with  bread,  salt,  pepper  and  hard  boiled 
eggs  (minced).  Boil  cream  and  milk  with  onion,  butter 
and  parsley,  then  pour  over  crabs.  Put  in  shells.  Put 
bread  crumbs  and  bits  of  butter  on  top  of  crabs  and  bake 
about  10  minutes. 


BROILED  SOFT  SHELL  CRABS. 

8  soft  shell  crabs.  8  thin  slices  buttered  toast. 

1/2  cup    butter.  1  teaspoon  minced  parsley. 

1/2  teaspoon  salt.  1  1/2  tablespoon  olive  oil. 

1/2  lemon,  sliced  fine.  1/4  teaspoon  cayenne  pepper. 


SO  THE  OLD  AND  NEW  COOK  BOOK. 


Prepare  crabs  by  removing  the  sand  bags  from  between 
the  eyes  and  the  dead  fingers  from  under  each  end  of  the 
thin  shell. 

Mop  crabs  with  oil,  salt  and  pepper;  have  the  broiler 
hot  before  putting  the  crabs  on,  cook  about  10  minutes. 
Serve  on  toast  with  drawn  butter  mixed  with  parsley  and 
lemon. 


COUKT-BOULLION  OF  SOFT  SHELL  CRABS. 

2  doz.  soft  shell  crabs.  1/2  cup  minced  onion. 

1/2  cup  olive  oil.  1  qt.  tomatoes. 

1  sprig  thyme.  1  pt.  stock. 

1  teaspoon  minced  parsley.  2  tablespoons  butter. 

1/2  pt.  claret  wine.    !  2  tablespoons  browned  flour. 

8  thin  slices  buttered  toast.  1  pod  finely  minced  garlic. 

2  eggs.  1  pod  minced  red  pepper. 
6  cloves.                                   3  bay  leaves. 

1  tablespoon  Worcestershire. 

Prepare  crabs  by  removing  the  sand  bag  from  between 
the  eyes,  and  the  dead  fingers  from  under  each  end  of  the 
thin  shell. 

Heat  the  butter  and  oil  and  add  garlic,  onion,  thyme, 
bay  leaves,  flour,  pepper,  salt,  tomatoes,  stock  and  cloves. 
Cook  about  3/4  hour,  and  then  put  in  the  crabs  and 
whipped  eggs.  Cook  1/2  hour  longer  and  add  Worcester- 
shire and  wine.  Serve  on  toast. 


FKIED  SOFT  SHELL  CRABS. 

1  doz.  crabs.  1  teaspoon  salt. 

1  cup  meal.  1  bunch  parsley. 

1/2  teaspoon  cayenne  pepper. 

Clean  crabs  by  removing  dead  claws  from  under  each 
end  of  the  shell,  also  the  sand  bag  between  the  eyes.  Wash 
and  dry  in  a  cloth.  Dip  in  meal  mixed  with  salt  and 
pepper.  Fry  in  plenty  of  boiling  hot  lard.  Garnish  with 
a  fried  bunch  of  parsley. 


OYSTERS. 


BAKED  OYSTERS  WITH  CKEAM. 

100  oysters.  1/2  cup  butter. 

1  qt.  milk.  2  cups  bread  crumbs. 

2  yolks  of  eggs.  1/4  teaspoon  cayenne  pepper 
2  tablespoons  flour.  <             1  teaspoon  salt, 

1/2  teaspoon  minced  parsley. 

Boil  oysters  in  their  own  liquor  with  salt  and  pepper 
about  5  minutes.  Boil  milk  thicken  with  flour,  parsley 
and  yolks  of  eggs.  Put  in  dish  layer  of  oysters  and  bread 
crumbs  alternately,  pour  the  milk  over  them.  Be  sure 
that  you  have  bread  crumbs  for  the  top  layer.  Bake  in 
hot  oven  a  few  minutes. 


OYSTEES  IN  BLANKETS. 

4  doz.  oysters.  1  Ib.  bacon,  sliced  thin. 

1/2  teaspoon  cayenne  pepper. 

Put  pepper  on  oysters,  wrap  2  or  3  in  a  slice  of  bacon, 
put  them  on  a  skewer  and  bake  in  a  hot  oven  for  about 
10  minutes. 


36  THE  OLD  AND  NEW  COOK  BOOK: 


BOHEMIAN  OYSTEES. 

1  Ib.  boiled  macaroni  or  spaghetti. 

4  doz.  oysters.  1  teaspoon  salt. 

1  pt.  milk.  3  tablespoons  butter. 

1/2  Ib.  cheese  (grated).  1/2  tablespoon  flour. 

1/2  pt.  oyster  liquor  or  oyster  stock. 

1/4  teaspoon  cayenne  pepper. 

Put  oysters  in  hot  dry  skillet,  cook  about  5  minutes,  add 
liquor  or  stock  with  salt  and  pepper,  stir  in  milk  thick- 
ened with  flour  and  butter  creamed.  Put  alternately  a 
layer  of  macaroni  or  spaghetti  and  cheese  with  a  layer  of 
oysters,  in  dish,  and  pour  sauce  over  it.  Put  cheese  on 
top  and  bake. 


BEOILED  OYSTERS. 

100  oysters.  1  cup  oyster  liquor. 

1  teasopon  minced  parsley.  1  lemon  sliced. 

1/4  teaspoon  cayenne  pepper.  1/2  cup  butter. 

8  slices  buttered  toast  or  crackers.  1  pinch  salt. 

Take  1  cup  oyster  liquor,  boil  it  with  seasonings  and 
skim,  pour  this  over  buttered  toast  or  crackers.  Broil 
oysters  by  putting  them  in  a  dry,  hot  pan,  on  top  of  fire. 
When  cooked  serve  on  toast  with  a  little  drawn  butter, 
lemon  and  parsley.  Oysters  must  be  well  drained  be- 
fore broiling. 


CROQUETTES  OF  OYSTEES. 

7  doz.  oysters.  1/4  teaspoon  grated  onion. 

2  cups  cream.  1/2  teaspoon  minced  parsley. 
1  cup  milk.                            1/2  teaspoon  salt. 

1  1/2  tablespoons  flour.       1/4  teaspoon  cayenne  pepper. 

3  tablespoons  butter.  1  cup  browned  bread  crumbs. 


OYSTERS.  37 


Put  oysters  in  hot,  dry  skillet,  cook  5  minutes,  drain 
and  chop  fine.  Boil  milk  with  flour,  butter  and  season- 
ings, stir  in  finely  chopped  oysters  and  cream,  put  this  on 
ice  to  get  very  cold,  then  mould  into  croquettes,  dip  into 
bread  crumbs,  then  into  eggs  and  then  into  crumbs  again, 
put  back  on  ice  until  ready  to  fry.  It  is  best  to  let  it 
stay  on  ice  2  hours  before  frying. 


ESCALLOPED  OYSTERS. 

8  doz.  oysters.  1/2  teaspoon  cayenne  pepper. 

3/4  cup  butter.  2  tablespoons  Worcestershire. 

1  teaspoon  salt.  1/2  cup  stock. 

1 1/2  cup  sifted  brown  bread  crumbs. 

Mix  oysters  with  bread  crumbs,  pepper,  and  salt,  and 
pour  over  them  melted  butter,  sauce  and  stock.  Put  in 
shells  and  bake  about  15  minutes  in  a  hot  oven. 


FRICASSE  OYSTEKS. 

100  oysters.  1  tablespoon  browned  flour. 

1  pod  pepper.  1/2  teaspoon  chopped  onion. 

1  teaspoon  salt.  1  pt.  stock  or  oyster  liquor. 

2  tablespoons  butter.  1/2  teaspoon  chopped  parsley. 
1  tablespoon  Worcestershire. 

Put  butter  in  skillet.  When  hot  add  flour,  onion,  pars- 
ley and  stock,  drop  in  the  oysters,  cook  about  10  minutes. 
Just  before  serving  add  Worcestershire  sauce. 


FRIED  OYSTEKS. 

Oysters  must  be  well  drained  to  fry.  Dry  in  cloth,  dip 
in  meal  and  fry  in  plenty  of  boiling  lard.  When  fried 
sprinkle  with  salt  and  pepper. 

Serve  with  cold  slaw. 


38  THE  OLD  AND  NEW  COOK  BOOK. 


OYSTEK  JAMBALAYA. 

3  doz.  oysters.  1  teaspoon  salt. 

2  slices  bacon  or  ham.  1  tablespoon  butter. 

1  1/2  tablespoons  tomatoes.  3  cups  boiled  rice. 
1/4  teaspoon  cayenne  pepper. 

Heat  butter  in  skillet,  put  in  tomatoes,  salt  and  bacon 
or  ham.  Cook  a  few  minutes  then  add  oysters.  Cook 
them  10  minutes  longer  and  stir  in  rice.  Cover  closely 
and  set  aside  in  a  very  warm  place  for  about  1/2  hour 
before  serving. 


MINCED  OYSTERS  ON  TOAST. 

100  oyster.  1/2  teaspoon  minced  parsley, 

1  cup  cream.  1  1/2  tablespoons  flour. 

1  pt.  milk.  10  drops  Tobasco  sauce. 

1  1/2  tablespoons  butter.  8  thin  slices  buttered  toast. 

Put  oysters  in  a  dry  hot  skillet  and  cook  them  about  5 
minutes.  Drain  and  chop  them  fine.  Make  a  sauce  of 
milk,  cream,  butter,  flour  and  parsley.  Stir  in  chopped 
oysters  and  serve  on  toast. 


PANNED  OYSTERS. 

100  oysters.  1  teaspoon  minced  parsley. 

1  lemon.  1/2  teaspoon  cayenne  pepper. 

1/2  cup  butter.  1  teaspoon  salt. 

Have  the  pans  hot.  Put  in  oysters,  salt  and  pepper 
and  cook  about  5  minutes,  then  add  butter,  parsley  and 
lemon  juice.  Serve  in  the  pans  that  oysters  were  cooked 
in. 


OYSTERS. 


OYSTER  PIE. 

150  oysters.  2  tablespoons  butter. 

1  cup  milk.  1  1/2  tablespoons  flour. 

1  pt.  mushrooms.  10  drops  Tobasco  sauce. 

1  cup  cream.  1  teaspoon  salt. 

1/2  teaspoon  minced  parsley. 

Put  oysters  in  hot  dry  skillet.  When  they  come  to  a 
boil  add  milk,  parsley,  flour,  butter,  mushrooms,  cream 
and  Tobasco  sauce.  Cook  5  minutes  and  bake  in  pastry. 


STEAMED  OYSTERS. 

i 

100  oysters.  3  tablespoons  butter. 

1  lemon.  1/2  teaspoon  minced  parsley. 

1  teaspoon  salt.  1/4  teaspoon  cayenne  pepper. 

Steam  oysters  in  steamer  1  hour,  then  put  them  in  a  hot 
covered  dish.  Pour  melted  butter,  parsley  and  the  juice 
of  a  lemon,  salt  and  pepper  over  the  oysters. 

Serve  hot. 


STEWED  OYSTERS. 

6  doz.  oysters.  1  coffee  spoon  Tobasco  sauce. 

1  cup  minced  celery.  1/4  teaspoon  grated  onion. 

1/2  cup  butter.  1  teaspoon  minced  parsley. 

1/2  pt.  cream.  1/2  pt.  oyster  stock  or  liquor. 

1  pt.  milk.  1  teaspoon  salt. 

ffi     '< 

Boil  celery  in  liquor  or  stock  with  salt,  Tobasco  sauce 
and  onion  for  about  15  minutes,  drop  in  oysters,  butter 
and  parsley.  Stir  in  boiled  milk  and  cream  just  before 
serving. 


40  THE  OLD  AND  NEW  COOK  BOOK. 


STUFFED  OYSTERS. 

150  oysters.  1/2  cup  dry  bread  crumbs  sifted. 

3  tablespoons  butter.      1/2  teaspoon  grated  onion. 
1  teaspoon  salt.  1  teaspoon  chopped  parsley. 

1  tablespoon  tomatoes.  2  tablespoons  Worcestershire. 
10  drops  Tobasco  sauce.l  1/2  cups  fresh  bread  crumbs. 

Drain  oysters,  chop  fine,  with  fresh  bread  crumbs, 
add  parsley,  sauce,  onion,  salt,  pepper,  tomatoes  and  hot 
butter.  Put  in  shells  and  dust  with  dry  bread  crumbs  and 
a  bit  of  butter  on  each  shell.  Bake  about  15  minutes. 


OYSTEES  WITH  TOMATOES  AND  MACARONI. 

5  doz.  oysters.  1  pod  red  pepper. 

1  pt.  tomatoes.  1  teaspoon  Chili  pepper. 

1  tablespoon  flour.  2  tablespoons  butter. 

1  pod  minced  garlic.  1  1/2  teaspoons  salt. 

1  teaspoon  minced  parsley.  1  Ib.  boiled  macaroni. 
1  teaspoon  grated  onion. 

Boil  tomatoes  with  onion,  garlic,  parsley,  pepper,  salt, 
butter  and  flour.  Cook  about  15  minutes,  add  oysters, 
cook  about  10  minutes  longer.  Stir  boiled  macaroni  into 
this  and  let  it  stand  about  1/2  hour  before  serving. 


OYSTERS  IN  TOMATOES. 

50  oysters.  1  cup  fresh  bread  crumbs. 

1  1/2  teaspoon  salt.  1  teaspoon  minced  parsley. 

1  doz.  firm  tomatoes.  1  teaspoon  Chili  pepper. 
1/2  pod  red  pepper.  1/2  teaspoon  grated  onion. 

2  tablespoons  butter.  1  tablespoon  Worcestershire. 

Cut  off  the  top  of  tomatoes,  take  out  center  with  a 
spoon,  chop  this  up  with  oysters,  bread,  parsley,  onion, 
pepper,  sauce  and  salt,  fry  it  in  butter.  Fill  the  tomatoes 
with  this.  Bake  about  10  minutes. 


SHRIMP. 


SHRIMP  AU-GRATIN  EN  COQUILLE. 

i 

1  qt.  shrimp  peeled  and  boiled.  1  teaspoon  onion. 

1  tablespoon  Worcestershire.  1  pod  pepper. 
1/2  teaspoon  minced  parsley.  1  teaspoon  salt. 

2  tablespoons  butter.  1  wine  glass  sherry. 
1/2  teaspoon  flour.  1/2  pt.  milk. 

Boil  milk,  onion  and  parsley  thickened  with  butter  and 
flour;  add  shrimp,  wine,  salt,  pepper  and  sauce,  boil 
about  5  minutes  longer.  Put  in  shells,  cover  with 
bread  crumbs  and  bits  of  butter.  Bake  about  5  minutes. 


SHEIMP  AU-GRATIN. 

1  1/2  pt.  peeled  and  boiled  shrimp. 
1  teaspoon  salt.  1/2  teaspoon  cayenne  pepper. 

1/2  cup  butter.  1  teaspoon  minced  parsley. 

1  pt.  shrimp  stock.  1  tablespoon  Worcestershire. 

1  1/2  tablespoon  browned  flour. 

Make  a  sauce  by  boiling  stock,  flour,  butter,  Worcester- 
shire sauce,  parsley,  salt  and  pepper  5  minutes;  add 
shrimp,  cook  about  5  minutes  longer.  Put  in  baking  dish, 
dust  with  bread  crumbs  and  bake  about  10  minutes. 


THE  OLD  AND  NEW  COOK  B33K. 


BOILED  EIVEK  SHRIMP. 

2  qts.  shrimp.  4  pods  pepper. 

2  qts.  water.  2  bay  leaves. 

1  cup  salt.  1/2  lemon,  sliced. 

Put  salt,  pepper,  bay  leaves  and  lemon  in  water.  When 
it  boils  drop  in  shrimp  and  cook  about  10  minutes. 
Drain,  when  cold;  serve  on  platter  covered  with  cracked 
ice. 


SHRIMP  BALLS. 

1  qt.  peeled  shrimp.  1/2  teaspoon  minced  parsley. 

1  cup  fresh  bread  crumbs.    2  tablespoons  butter. 

1  qt.  or  1  doz  tomatoes.        1  teaspoon  browned  flour. 
1/2  teaspoon  minced  onion  1/2  teaspoon  cayenne  pepper. 

2  eggs.  1  teaspoon  salt. 

Chop  raw  shrimp  very  fine;  add  bread  crumbs,  1  cup 
tomatoes,  salt,  pepper  and  eggs.  Make  into  balls  and  fry 
in  butter.  Into  the  butter  add  flour  and  the  rest  of  the 
tomatoes  and  let  balls  cook  in  this  about  1  hour. 


SHRIMP '  CROQUETTES. 

2  cups  fresh  shrimp  peeled  and  boiled, 

or  2  cups  of  canned  shrimp. 

2  tablespoons  boiled  rice.        1  tablespoon  tomatoes. 

2  tablespoons  butter.  1  pinch  cayenne  pepper. 

2  hard  boiled  eggs.  1  teaspoon  salt. 

2  raw  eggs.  1/2  cup  cream  or  milk. 

Chop  shrimp,  rice,  tomatoes,  eggs,  butter,  salt  and 
pepper,  add  milk,  make  into  croquettes,  dip  in  bread 
crumbs  and  then  in  whipped  eggs,  then  bread  crumbs 
again.  Fry  in  very  hot  lard. 


SHRIMP. 


FKIED  SHRIMP. 

2  qts.  shrimp  unpeeled.  1/2  teaspoon  red  pepper. 

1  tablespoon  salt.  1  cup  meal. 

Scald  shrimp  in  hot  water,  pepper  and  salt,  then  drain. 
When  cold  dip  in  meal  and  fry  unpealed. 


SHRIMP  PIE. 

2  cups  peeled  boiled  shrimp.  2  tablespoons  tomatoes. 
1  tablespoon  Worcestershire.    2  tablespoons  butter. 
1/2  teaspoon  minced  parsley.  1  teaspoon  salt. 
1/4  teaspoon  cayenne  pepper.  1  teaspoon  minced  onion. 
1  tablespoon  browned  flour.     1  1/2  cup  stock. 

Put  tomatoes  in  sauce  pan  with  flour,  parsley,  onion, 
salt,  pepper  and  stock,  cook  5  minutes,  strain,  add  chopped 
shrimp,  butter  and  Worcestershire  sauce.  Serve  in  cooked 
pastry. 


STEWED  SHRIMP. 

1  qt.  peeled  shrimp.  1/2  teaspoon  thyme. 

2  tablespoons  butter.  1/2  teaspoon  minced  onion. 
2  tablespoons  tomatoes.          1  tablespoon  browned  flour. 

1  1/2  pts.  stock.  1  teaspoon  salt. 

2  bay  leaves.  1  pod  red  pepper. 
1/2  teaspoon  minced  parsley. 

Heat  butter,  fry  shrimp  in  it,  then  add  flour,  tomatoes, 
onion,  salt,  pepper,  stock  and  herbs.  Cook  about  1  hour. 
Serve  on  toast. 


LOBSTERS. 


BOILED  LOBSTERS. 

4  lobsters.  2  bay  leaves. 

1  tablespoon  salt,  1/2  pt.  white  wine. 

1  pod  pepper.  1  qt.  water. 

Wash  lobsters  through  several  waters  until  clean.  Boil 
them  in  wine  mixed  with  water,  salt,  pepper  and  bay 
leaves. 


LOBSTER  CHOPS. 

2  cups  chopped  lobsters.  3  tablespoons  corn  starch. 

2  eggs.  1  cup  cream  or  milk. 

2  tablespoons  butter.         1  teaspoon  minced  parsley. 

1/2  teaspoon  salt.  1/4  coffee-spoon  cayenne  pepper. 

Boil  milk  or  cream,  thicken  with  corn  starch  and  but- 
ter, add  lobsters  seasoned  with  salt  and  pepper.  Pour 
into  a  pan  to  get  cold.  Mould  in  chop  shape,  dip  in 
bread  crumbs,  then  in  eggs  and  then  in  bread  crumbs 
again.  Pry  in  hot  lard.  Put  small  pieces  of  bone  or  stick 
in  end  to  imitate  a  chop. 


52  THE  OLD  AND  NEW  COOK  BOOK. 


LOBSTEK  COQUILLE. 

4  lobsters  or  2  cans  lobsters.    1  pt.  milk. 
2  tablespoons  browned  flour.     3  tablespoons  butter. 
1/2  teaspoon  minced  parsley.   1  wine  glass  sherry. 
1  teaspoon  prepared  mustard.  1/2  teaspoon  salt. 
1/2  coffee-spoon  cayenne  pepper. 

Boil  milk  thickened  with  browned  flour  and  butter 
creamed,  add  seasonings,  mustard,  lobster  and  wine. 
Cook  a  few  minutes.  Put  in  shells,  cover  with  bread 
crumbs  and  bake  about  20  minutes. 


LOBSTEK  CROQUETTES. 

1  1/2  pts.  lobster,  finely  minced. 

1  tablespoon  corn  starch.  1  cup  cream. 

1/4  teaspoon  minced  onion.       1  cup  milk. 

1/2  teaspoon  minced  parsley.  2  eggs. 

1/2  teaspoon  cayenne  pepper.  1  tablespoon  butter. 

1/2  cup  bread  crumbs.  1/2  teaspoon  salt. 

Scald  milk  and  cream  with  onion  and  parsley,  add 
corn  starch  and  butter,  cook  5  minutes  longer,  then  stir 
in  lobster,  salt  and  pepper;  put  this  on  ice  to  get  cold. 
When  cold  mould  in  croquettes,  dip  in  whipped  eggs  and 
then  in  bread  crumbs  and  fry. 


LOBSTER  WITH  CREAM. 

2  cups  lobster,  cut  fine. 

1  pt.  milk.  1/2  teaspoon  salt. 

1/2  tablespoon  flour.  1/2  teaspoon  minced  parsley. 

1/2  teaspoon  mustard.  8  drops  Tobasco  sauce. 

1  wine  glass  sherry.  1  1/2  tablespoons  butter. 


LOBSTERS. 


Boil  milk  with  onion,  parsley  and  Tobasco  sauce,  add 
flour  and  butter  creamed,  then  mustard  and  lobster. 
Cook  a  few  minutes  longer,  stir  in  wine  and  salt.  Serve 
either  in  cases  or  shells. 


LOBSTEK  FARCIE. 

2  lobsters  boiled  and  picked,  or 

2  cups  of  canned  lobster. 

2  tablespoons  butter.    2  tablespoons  fresh  bread  crumbs. 

2  tablespoons  flour.       1/2  tablespoon  minced  parsley. 

1  cup  cream.  1/4  tablespoon  cayenne  pepper. 

1/2  tablespoon  salt.      Yolks  of  3  hard  boiled  eggs. 

Heat  butter  in  sauce  pan;  stir  in  flour,  cream,  bread 
crumbs,  salt,  pepper,  finely  chopped  eggs  and  parsley. 
Cook  a  few  minutes  and  then  stir  in  lobster.  Fill  the 
whole  lobster  shell  and  head  with  this.  Cover  the  top 
with  bread  crumbs  and  small  pieces  of  butter.  Bake  5 
minutes. 


LOBSTEK  A  LA  NEWBEKG. 

1  1/2  cup  lobster  cut  in  1  inch  pieces. 

1  tablespoon  butter.  2  yolks  of  eggs. 

3/4  cup  of  Madeira  wine.      1  tablespoon  minced  truffles. 

1  cup  cream.  1/4  tablespoon  salt. 

1/2  teaspoon  cayenne  pepper. 

Put  butter  in  sauce  pan.  When  melted  add  lobster, 
truffles,  pepper  and  salt;  let  it  simmer  5  minutes,  then 
add  wine  and  let  it  cook  3  minutes  longer.  Beat  the  yolks 
well  and  add  the  cream  to  them  and  stir  into  lobster. 
Serve  immediately.  Do  not  let  it  cook  after  mixing,  as  it 
will  curdle. 


THE  OLD  AND  NEW  COOK  BOOK. 


LOBSTER  IN  PASTRY. 

2  tablespoons  finely  cut  cooked  lobster. 

2  tablespoons  butter.  2  teaspoons  flour. 

1/2  cup  veal  or  chicken  stock.  1  cup  creain. 

1/2  teaspoon  cayenne  pepper.    2  sliced  truffles. 

1/2  teaspoon  salt.  12  sliced  mushrooms. 

Heat  stock  and  cream  together,  add  mushrooms,  truf- 
flles,  salt  and  pepper.  Stir  into  this  flour  and  butter. 
Cook  a  few  minutes  and  then  add  lobster,  and  put  in 
baked  pastry. 


LOBSTER  STEW. 

4  fresh  boiled  or  2  cans  lobsters. 

1  pt.  lobster  stock  or  stock  made  from  head  of  a  fish. 
1  teaspoon  salt.  1  pod  pepper. 

1  tablespoon  minced  onion.         2  tablespoons  butter. 
1  cup  cream.  2  tablespoons  flour. 

1/2  tablespoon  minced  parsley. 

Cut  lobster  in  inch  pieces.     Heat  butter   and    put    in 
onion,  flour,  cream,  stock,  parsley,  salt  and  pepper.    Cook 

5  minutes  and  then  stir  in  lobster.    Serve  immediately. 


FROG  LEGS. 


FKOG  LEGS  A  LA  POULETTE. 

6  pair  frog  legs..  1  wine  glass  sherry. 

1  cup  cream.  1  tablespoon  flour. 

1/2  cup  butter.  1  teaspoon  salt. 

1  cup  mushrooms.  1  pod  pepper. 

1/2  teaspoon  minced  parsley. 
12  pieces  toast,  cut  diamond  shape. 

Boil  frog  legs  with  just  enough  water  to  cover  them. 
When  tender  add  mushrooms,  cream,  flour,  butter,  pars- 
ley, salt  and  pepper.  Just  before  serving  stir  in  sherry 
and  serve  on  toast. 


FRIED  FKOG  LEGS. 

6  pair  frog  legs.  1/2  teaspoon  salt. 

1  cup  milk.  1/4  teaspoon  grated  onion, 

1  cup  flour.  1  egg. 

1/4  teaspoon  cayenne  pepper. 

Boil  frog  legs  with  salt,  pepper  and  onion.  Make  a 
batter  of  flour,  milk  and  egg.  Dip  frog  legs  in  this  and 
fry  until  brown. 

Serve  with  cream  sauce  or  mayonnaise. 


SNAILS. 


SNAILS  WITH  MUSHROOMS. 

2  doz.  snails.  2  minced  green  onions. 

2  cups  minced  mushrooms.  1  wine  glass  white  wine. 

2  table  spoons  butter.  1  teaspoon  salt. 

1  pod  minced  garlic.  1  pod  minced  red  pepper. 
1  teaspoon  minced  parsley. 

Prepare  snails  by  boiling  a  few  minutes  in  water  mixed 
with  a  handful  of  wood-ashes,  then  take  out  and  shake 
each  shell  and  the  snail  will  come  out.  Clean  by  washing 
several  times  in  warm  water.  Mix  mushrooms,  onion, 
pepper,  salt,  parsley,  garlic,  butter  and  wine.  Lay  snails 
in  bottom  of  platter  and  cover  with  mush-rooms.  Bake 
one  half  hour. 


SNAILS  IN  SHELLS. 

1  doz.  snails.  1  cup  fresh  bread  crumbs. 

1  Ib.  cold  boiled  fish.  2  tablespoons  butter. 

1  cup  milk.  1  minced  green  onion. 

1  teaspoon  salt.  1  teaspoon  minced  parsley. 

2  hard  boiled  eggs.  1/2  pod  minced  red  pepper. 

Prepare  snails  by  boiling  a  few  minutes  in  water  mixed 
with  a  cup  of  wood  ashes,  then  take  out  and  shake  each 
shell  and  the  snail  will  come  out.  Clean  by  washing 
several  times  in  warm  water. 

Soak  bread  in  milk,  put  in  boiled  snails,  fish,  eggs, 
onions,  parsley,  pepper,  salt  and  melted  butter,  chop 
this  very  fine,  put  in  shells  and  bake.  Serve  with  cream 
sauce. 


ENTREES  AND  PATES. 


BRAINS  WITH  BROWNED  BUTTER. 

6  prs.  pig  brains  or  2  bay  leaves. 

3  prs.  veal  brains.  1  pod  red  pepper. 

1  cup  butter.  2  teaspoons  salt. 

1  teaspoon  minced  parsley.  1  1/2  pt.  stock. 

Clean  brains  by  removing  all  fibres,  boil  5  minutes  in 
stock  with  salt,  pepper  and  bay  leaves,  take  out  and  drain. 
When  cold  slice.  Brown  the  butter  and  add  brains  and 
parsley.  Serve  on  toast. 


BRAINS  WITH  CHOPPED  CELERY. 

6  prs.  pig  brains  or  1  egg. 

3  prs.  veal  brains.  1  cup  milk. 

1  teaspoon  salt.  1/2  cup  finely  chopped  celery 

1  cup  mayonnaise.  1  pod  red  pepper. 

1  lemon.  1  cup  flour. 

Soak  brains  in  water  until  clean,  remove  fibres,  put  on 
to  boil  with  lemon  juice,  salt  and  pepper,  cook  5  minutes; 
take  out  and  when  cold  slice  in  half;  dip  into  a  batter 
made  of  flour,  milk  and  egg,  fry  in  boiling  fat.  Serve  witfc 
celery  mixed  with  mayonnaisa 


6*  THE  OLD  AND  NEW  COOK  BOOK. 

BRAINS      WITH       MUSHKOOMS      AND       YOUNG 

ONIONS. 

6  prs.  pig  brains  or  1  teaspoon  salt. 

1  pr.  veal  brains.  1  1/2  pt.  stock. 

1  1/2  doz.  young  onions.  1  teaspoon  minced  parsley. 

1  cup  mushrooms.  1/2  teaspoon  cayenne  pepper. 

3  tablespoons  butter.  1  tablespoon  browned  flour. 

Soak  brains  in  cold  water  and  remove  all  fibers,  slice  in 
half,  fry  in  butter  and  set  aside.  Fry  onions  in  same 
butter  and  add  mushrooms,  parsley,  browned  flour,  salt, 
pepper  and  stock,  cook  about  3/4  of  an  hour  then  add 
brains  and  cook  about  1/2  hour  longer. 


BRAINS  WITH  TOMATOE  SAUCE. 

8  prs.  pig  brains  or  3  teaspoons  corn  starch. 

4  prs.  veal  brains,  1/2  teaspoon  minced  onion. 

1  qt.  or  1  doz.  tomatoes.         1  teaspoon  chopped  parsley. 
3  1/2  table  spoons  butter.    1  teaspoon  salt. 
1/2  teaspoon  ceyenne  pepper. 

Clean  brains  and  fry  in  butter  and  set  aside.  To  this 
butter  add  onion,  parsley,  corn  starch,  tomatoes,  salt  and 
pepper,  cook  15  minutes,  add  brains  and  cook  about  10 
minutes  longer.  Serve  on  buttered  toast. 


CHICKEN  SMOTHERED  WITH  ARTICHOKES. 

4  spring  chickens.  1  pod  red  pepper. 

2  doz.  bulb  artichokes.  1  teaspoon  salt. 

1/2  cup  butter.  1/2  teaspoon  onion  juice. 

1  cup  cream.  1/2  teaspoon  chopped  parsley. 

Cut  chicken  in  half  and  put  in  sauce  pan  with  onion, 
salt,  artichokes  and  pepper,  cover  with  water,  and  cook 
until  tender,  then  add  butter,  flour,  cream  and  parsley. 


ENTREES  AND  PATES. 


CHICKEN  WITH  CORN. 

2  spring  chickens.  1  teaspoon  minced  parsley. 

1  doz.  ears  corn.  1/2  teaspoon  minced  onion. 

1  cup  cream.  1  teaspoon  salt. 

1/2  cup  butter.  1  doz.  pieces  toast. 

1  pt.  stock.  3  slices  salt  pork. 

1/4  teaspoon  cayenne  pepper. 

Cut  chickens  in  pieces  and  boil  with  salt  pork,  salt, 
pepper  and  onion,  when  cooked;  put  a  layer  of  toast  in 
the  bottom  of  baking  dish,  then  a  layer  of  corn,  chicken 
and  pork  alternately.  Pour  over  this  the  stock  that  the 
chicken  was  boiled  in  and  cream,  butter  and  parsley. 
Bake  until  corn  is  cooked,  (or  about  1  hour). 


CREAM  OF  CHICKEN. 

2  chickens  or  1  turkey.  1  teaspoon  minced  parsley. 

1  1/2  pts.  mushrooms.  1  cup  cream. 

12  truffles.  1  tablespoon  flour. 

1/2  Ib.  fresh  pork.  4  slices  fresh  salted  tongue. 

1/2  Ib.  beef  suet.  1/2  pt.  chicken  stock. 

1  teaspoon  grated  onion.        1  teaspoon  salt. 

6  well  beaten  eggs.  1/2  cup  butter. 

1/2  coffeespoon  cayenne  pepper. 

Boil  chicken  or  turkey  until  tender.  Mince  finely  only 
the  white  meat,  pork  and  suet.  Mix  this  with  the  beaten 
eggs,  salt,  pepper  and  onion.  Put  this  in  mould  leaving 
a  space  in  the  center.  Chop  tongue  with  mushrooms, 
truffles  and  1/4  of  the  dark  meat  of  turkey  or  chicken,  and 
put  in  center  of  mould.  Take  butter  browned  very  light 
with  flour  and  onion  then  add  chicken  stock  and  cream; 
pour  over  mould  and  cover  well  and  steam  2  hours.  A 
mould  with  a  tube  in  the  center  is  the  best.  This  can 


44  THE  OLD  AND  NEW  COOK  BOOK. 


be   made  in    individual    moulds.     Serve  with    sauce  as 
below. 

SAUCE  TO  SEEVE  WITH  THE  ABOVE. 

2  tablespoons  flour.  1  pt.  cream  or  milk. 

2  'tablespoons  butter.  6  truffles  sliced. 

1/2  pt.  chicken  broth.  1  cup  mushrooms. 

1/2  teaspoon  grated  onion.    1/2  teaspoon  salt. 
1/4  teaspoon  ceyenne  pepper. 

Boil  milk  or  cream  with  onion,  pepper,  stock,  truffles 
and  mushrooms ;  stir  in  salt,  butter  and  flour  creamed. 


CHICKEN  CROQUETTES. 

1  chicken.  1  teaspoon  salt. 

1  pr.  veal  brains  or  sweet  breads.  1  pt.  cream. 

1/2  teaspoon  onion  juice.  3  tablespoons  butter. 

1  teaspoon  minced  parsley.  1  tablespoon  flour. 

1  cup  bread  crumbs.  2  eggs. 

1  1/2  coffeespoon  cayenne  pepper. 

Boil  chicken  and  brains  or  sweet  breads  and  mince  very 
fine,  add  salt  and  pepper.  Make  a  sauce  by  boiling  cream, 
butter,  flour,  parsley  and  onion;  pour  over  sweet  breads 
and  chicken;  put  on  ice  to  get  cold.  Mould  into  shapes, 
dip  in  eggs  and  bread  crumbs  and  fry  in  hot  lard. 


PEICASSEE  OF  CHICKEN. 

WITH   MUSHROOMS,  TRUFFLES  AND  WINE. 

1  chicken.  6  truffles. 

1  pt.  or  2  doz.  fresh  mushrooms.  1  qt.  stock. 

1/2  pt.  white  wine.  1  cup  olive  oil. 

1/2  teaspoon  minced  onion.  1  pod  red  pepper. 

1  teaspoon  minced  parsley.  2  teaspoons  salt. 

1/2  cup  butter.  1  pod  garlic. 
3  tablespoons  browned  flour. 


ENTREES  AND  PATES.  65 

Cut  chicken  up  and  salt  and  pepper.  Koll  in  browned 
flour  and  fry  in  olive  oil,  then  add  onion,  garlic,  pepper, 
parsley  and  stock,  cook  about  1  1/2  hours  and  put  in  the 
sliced  truffles,  mushrooms  and  wine.  Cook  about  3/4  of 
an  hour  longer.  Serve  on  toast. 


CHICKEN  A  LA  MARENGO. 

3  spring  chickens.  1  tablespoon  browned  flour. 

1/2  pt.  olive  oil.  1  pt.  stock. 

1  cup  mushrooms.  1/2  cup  cream. 

1  small  pod  garlic.  1  teaspoon  salt. 

1/4  jeoffeesppon  cayenne  pepper. 

Cut  chicken  in  half,  flour,  salt,  pepper  and  fry  very 
slowly  in  olive  oil  for  about  25  minutes,  or  until  brown; 
add  flour  and  butter  creamed,  to  the  oil  that  the  chicken 
was  fried  in,  then  add  mushrooms,  garlic  and  stock;  let 
this  cook  1/2  hour,  then  add  cream,  and  cook  15  minutes 
longer. 


CHICKEN  WITH  NOODLES. 

1  large  chicken.  1  tablespoon  flour. 

1/2  cup  milk.  Salt  and  pepper. 

1  tablespoon  butter.  1  Ib.  noodles. 

Boil  chicken  with  salt  and  pepper  until  tender,  take  out 
and  cut  from  bones  in  pieces  2  inches  each.  Reserve  1  cup 
of  stock  that  chicken  was  boiled  in  for  sauce.  Boil  the 
noodles  in  the  rest  of  the  stock  10  minutes,  put  this  in 
dish  with  chicken  in  the  center,  pour  over  it  a  sauce  made 
by  boiling  the  following:  1  cup  chicken  stock,  1/2  cup 
milk,  1  tablespoon  butter  and  1  teaspoon  flour. 


66  THE  OLD  AND  NEW  COOK  BOOK. 


CHICKEN  WITH  OYSTERS  AND  MUSHROOMS. 

1  large  chicken.  50  oysters. 

1  pt.  or  3  doz.  fresh  mushrooms.  1  qt.  stock. 

3  tablespoons  browned  flour.  1/2  cup  butter. 

1/2  teaspoon  chopped  onion.  2  pods  red  pepper. 

1  teaspoon  minced  parsley.  1  teaspoon  salt. 

Cut  up  and  salt  chicken  and  roll  in  browned  flour,  fry 
quickly  in  butter,  then  add  onions,  pepper,  parsley,  mush- 
rooms and  stock.  Cook  about  2  hours,  put  in  oysters  1/2 
hour  before  serving. 


CHICKEN     SMOTHERED    WITH     MACARONI     OR 

RICE. 

4  spring  chickens.  1  teaspoon  minced  parsley. 

1  Ib.  macoroni  or  rice.  1  pod  red  pepper. 

3/4  cup  butter.  2  teaspoons  salt. 

1/2  teaspoon  minced  onion.  1  cup  milk. 

Wash  macaroni  or  rice,  put  on  to  boil  with  chicken  cut 
up  in  small  pieces,  with  salt,  pepper,  onion  and  parsley. 
Cook  about  2  hours,  then  add  butter  and  milk  and  cook 
about  5  minutes  longer. 


TIMBALS  OF  CHICKEN. 

White  meat  of  1  large  chicken. 

3/4  cup  stock  made  from  bones  and  dark  meat  of  chicken. 

1  coffeespoon  cayenne  pepper.  1  tablespoon  flour. 
1/2  teaspoon  salt.  1  cup  cream. 

2  1/2  tablespoons  butter.          1/2  teaspoon  onion  juice. 
1/2  teaspoon  minced  parsley.   1  pt.  mushrooms. 

1  white  of  an  egg  beaten  stiff. 


ENTREES  AND  PATES.  67 


Mince  white  meat  of  chicken,  add  salt,  pepper,  onion, 
parsley,  flour,  egg,  mushrooms,  3/4  cup  stock  and  1  cup 
cream. 

Pour  into  a  buttered  mould  or  moulds  and  let  steam 
about  1  hour.  Serve  with  sauce. 

SAUCE. 

1  cup  cream.  2  tablespoons  flour. 

1  1/4  cup  stock  made  from  boiled  2  tablespoons  butter. 

bones  of  chicken  and  dark  meat.  1  cup  milk. 
1/2  cup  mushrooms. 

Into  the  stock  put  the  milk,  flour  and  butter  creamed 
and  mushrooms.  Let  this  cook  about  15  minutes  and  then 
add  cream. 


COQUILLES  OF  CHICKEN. 

1  large  chicken.  1  teaspoon  salt. 

1/2  pt.  stock.  1  teaspoon  minced  parsley. 

1/2  cup  butter.  1/2  teaspoon  onion  juice. 

3  pt,  sweet  cream.  1  1/2  table  spoons  flour. 

8  sliced  truffles.  I  w.'ne  glass  sherry. 

3/4  pt.  mushrooms.  1  coffeespoon  cayenne  pepper. 

Boil  chicken  until  tender,  cut  in  pieces  1  inch  in  size, 
add  onion  juice,  salt  and  pepper.  Boil  cream  and  stock, 
then  thicken  with  flour  and  butter,  add  sliced  mushrooms 
and  truffles,  cook  5  minutes  longer,  then  add  chicken  and 
parsley.  When  cold  add  wine.  Put  in  shells,  cover  with 
crumbs  and  pieces  of  butter,  and  bake  a  few  minutes. 


COQUILLES  OF  CALF'S  HEAD  AND  BRAINS. 

1  calf's  head.  1  glass  sherry. 

1  onion.  2  tablespoons  vinegar. 

1  doz.  cloves.  6  bay  leaves. 

1  pt,  stock  from  calf's  head.l  teaspoon  salt, 

2  tablespoons  butter.  1  lemon. 

1  tablespoon  browned  flour.  2  pods  pepper. 


68  THE  OLD  AND  NEW  COOK  BOOK. 


Soak  calf's  head  about  3  hours  in  cold  salt  water,  re- 
move brains  (boil  5  minutes  and  set  aside).  Put  head  on 
to  boil  with  onion,  cloves,  bay  leaves,  salt,  pepper  and 
vinegar,  boil  until  thoroughly  cooked.  Make  a  sauce  by 
boiling  stock,  browned  flour,  butter  and  lemon  about  15 
minutes,  then  put  pieces  of  head  that  has  been  cut  into 
small  pieces  into  sauce  with  the  boiled  brains,  cut  in 
slices,  cook  a  few  minutes;  before  serving,  add  wine. 
Serve  in  shells. 


COQUILLES  OF  CALF'S  HEAD  WITH  MUSH- 
KOOMS,  TRUFFLES  AND  WINE. 

1  calf's  head.  8  cloves. 

1  cup  mushrooms.  6  bay  leaves. 

6  sliced  truffles.  2  pods  pepper. 

1  cup  white  wine.  1  whole  onion. 

2  tablespoons  browned  flour.  1  tablespoon  salt. 
1/2  cup  butter.  1  pod  garlic. 

1  pt.  stock  from  calf  head. 

Boil  calf's  head  with  bay  leaves,  garlic,  cloves,  onion, 
salt  and  pepper  until  tender,  remove  and  cut  into  pieces  1 
inch  square.  Melt  butter  in  sauce  pan  and  add  flour, 
stock,  mushrooms  and  truffles;  cook  about  1/2  hour  and 
then  add  calf's  head  and  wine,  cook  a  little  longer.  Put  in 
shells  and  bake. 


MIXED  COQUILLES. 

1  1/2  doz.  chicken  livers.  1  pr.  veal  brains. 

1  wine  glass  sherry.  6  cloves. 

1/2  teaspoon  salt.  2  prs.  sweet  bread. 

1/2  teaspoon  minced  parsley.  6  sliced  truffles. 

1/4  teaspoon  minced  onion.  1  cup  mushrooms. 

1/4  teaspoon  cayenne  pepper.  2  tablespoons  butter. 
1  1/2  tablespoons  browned  flour.  1  pt.  stock. 


ENTREES  AND  PATES.  69 

Boil  brains,  livers  and  sweet  breads  with  salt,  onion, 
pepper  and  cloves  until  tender.  Make  a  sauce  of  browned 
flour,  butter,  parsley  and  stock,  add  the  brains,  livers  and 
sweet  breads  cut  in  pieces,  also  the  truffles,  mushrooms 
and  wine.  Serve  in  cases  or  shells. 


COQUILLES    OF    SWEET    BREAD    AND    BRAINS 
WITH  MUSHROOMS  AND  TRUFFLES. 

2  prs.  sweet  breads.  1/2  cup  bread  crumbs. 

2  prs.  veal  brains.  1  1/4  cup  milk. 

1  cup  mushrooms.  1  tablespoon  flour. 

1/2  doz.  truffles.  1/2  teaspoon  minced  onion. 

1  cup  white  wine.  1  lemon. 

1/2  cup  butter.  1   pod  pepper. 

1  cup  cream.  2  teaspoons  salt. 

1  teaspoon  minced  parsley. 

Clean  brains  and  sweet  breads;  boil  with  salt,  pepper, 
lemon  juice  and  onion.  When  cooked  throw  into  ice 
water  and  cut  in  small  pieces,  removing  all  fibers. 

Make  a  sauce  by  boiling  milk,  cream,  butter,  flour  and 
parsley,  add  mushrooms  and  truffles  and  cook  1/2  hour, 
then  add  sweet  breads,  brains  and  wine.  Put  into  shells, 
dust  with  bread  crumbs  and  bits  of  butter,  bake  5  minutes. 


COQUILLES  OF  SWEET  BREADS  AND  BRAINS. 

2  prs.  veal  brains.  2  tablespoons  butter. 

3  prs.  sweet  breads.  1  teaspoon  minced  parsley. 
1  wine  glass  sherry.  1  tablespoon  flour. 

1  cup  cream.  1  pod  red  pepper. 

1  cup  chicken  stock.  1  lemon. 
1/2  teaspoon  minced  onion. 


70  THE  OLD  AND  NEW  COOK  BOOK. 


Boil  brains  and  sweet  breads  with  onion,  pepper,  salt 
and  lemon  juice.  Make  a  sauce  of  cream,  stock,  flour, 
butter  and  parsley,  add  brains,  truffles,  sweet  breads  and 
wine.  Serve  in  shells. 


BREADED  LAMB  CHOPS  WITH  PEAS. 

1  doz.  lamb  chops.  1  cup  bread  crumbs. 

1  qt.  small  green  peas.  2  eggs. 

2  tablespoons  butter.  2  teaspoons  salt. 
1  teaspoon  cayenne  pepper. 

Salt  and  pepper  chops,  dip  in  whipped  eggs  and  then 
into  bread  crumbs  and  fry.  Serve  with  drawn  butter  and 
boiled  peas. 


BREADED   LAMB   CHOPS   WITH   PARMESAN 
CHEESE  AND  TOMATOE  SAUCE. 

9  lamb  chops.  1  tablespoon  flour. 

1/2  cup  grated  cheese.  2  tablespoons  butter. 

2  eggs.  1  teaspoon  salt. 

1  cup  bread  crumbs.  1/2  teaspoon  soda. 

1  pt.  tomatoes.  1/2  teaspoon  cayenne  pepper. 

1  teaspoon  sugar.  1  tea  spoon  minced  parsley. 

Salt  and  pepper  chops,  dip  in  eggs  then  in  cheese  and 
then  in  bread  crumbs  and  fry  in  hot  lard.  Make  a  sauce 
by  boiling  tomatoes,  flour,  sugar,  soda,  salt  and  pepper. 
Cook  about  3/4  of  an  hour,  strain  and  add  parsley.  Serve 
with  chops. 


BROILED  LAMB  CHOPS  WITH  CHESTNUT  SAUCE. 

1  doz.  lamb  chops.  2  tablespoons  butter. 

2  tablespoons  olive  oil.  1/2  cup  cream. 
1  teaspoon  salt.  1  Ib.  chestnuts. 
1  tablespoon  sugar. 


ENTREES  AND  PATES.  71 


Brush  chops  with  oil,  salt  and  pepper  and  broil  until 
nearly  cooked.  Boil  chestnuts  with  sugar  until  soft. 
Press  through  a  seive  and  add  butter  and  cream.  Serve 
with  chops. 


BROILED     LAMB     CHOPS    WITH     A     SAUCE     OF 
PEAS,  MUSHROOMS  AND  CAULIFLOWER. 

1  doz.  chops.  1  tablespoon  flour. 

1  cup  boiled  peas.  1  small  boiled  cauliflower. 

1  cup  mushrooms.  1  teaspoon  minced  parsley. 

1  cup  cream.  2  tablespoons  olive  oil. 

1  cup  milk.  1/2  teaspoon  cayenne  pepper. 

3/4  cup  butter.  1  teaspoon  salt. 

Salt  and  pepper  chops,  brush  with  oil;  broil  about  10 
inutes.     Make  a  sauce  of  cream,  milk,  butter  and  flour, 
en  add  mushrooms  and  parsley,  cook  about  1/2  hour 
nd  then  put  in  the  peas  and  califlower  shredded. 
Serve  hot  with  chops. 


CHOPS  IN  PAPERS. 

1  doz.  veal  chops.  1/2  cup  minced  mushrooms. 

1  cup  stock.  1  tablespoon  Worcestershire. 

1  tablespoon  butter.  1/2  teaspoon  minced  onion. 

1  tablespoon  minced  ham.  1/2  tablespoon  minced  parsley. 
1  teaspoon  browned  flour.  1/2  cup  minced  truffles. 

Salt  and  pepper  chops  and  fry  in  butter  until  nearly 
done.  Make  a  stuffing  by  putting  in  a  spider,  flour  but- 
stock,  mushrooms,  truffles,  ham,  onions  and  Worces- 
tershire, and  let  it  cook  about  15  minutes.  Cut  1  doz. 
pieces  of  paper  heart  shape  and  put  a  chop  with  stuffing 
on  both  sides  in  center  of  paper  and  fold  the  ends,  then 
oil  or  butter  papers  and  set  in  oven  about  15  minutes  be- 
fore serving. 


72  THE  OLD  AND  NEW  COOK  BOOK. 

BROILED    VEAL    CHOPS    LARDED    WITH    TRUF- 
FLES AND  PORK. 

1  1/2  doz.  veal  chops.  1/2  cup  butter. 

1/2  Ib.  fresh  pork  fat.  1  teaspoon  minced  parsley. 

6  truffles  sliced.  2  teaspoons  salt. 

1/2  teaspoon  cayenne  pepper. 

Salt  and  pepper  chops  and  lard  with  pork  fat  and 
truffles.  Broil  carefully.  Serve  with  melted  butter  and 
minced  parsley. 


VEAL  CHOPS  WITH  MUSHROOMS,  TRUFFLES, 
AND  WINE  SAUCE. 

1  doz.  veal  chops.  1  teaspoon  salt. 

3/4  cups  sliced  truffles.  1  1/2  cups  sliced  mushrooms 

1  pt.  stock.  1/4  pt.  wine,  sherry  or  white 
1/2  cup  butter.                        2  tablespoons  browned  flour. 

2  tablespoons  olive  oil.  1  teaspoon  minced  parsley. 
1/2  teaspoon  cayenne  pepper. 

Salt  and  pepper  chops,  brush  with  oil  and  broil.  Make 
a  sauce  of  butter,  flour,  stock,  salt  and  pepper,  add  mush- 
roojjis,  truffles  and  wine.  Cook  about  1/2  hour.  Serve 
with  chops. 


BROILED  GUINEAS  WITH    PEAS    AND    ASPARA- 
GUS TIPS. 

3  young  guineas.  1/2  pt.  boiled  asparagus  tips. 

1  pt.  boiled  peas.  1/2  teaspoon  minced  parsley. 

2  tablespoon  butter.  1/4  teaspoon  cayenne  pepper. 
1  tablespoon  olive  oil.  1/2  teaspoon  salt. 

Split  the  fowls  down  the  back  and  remove  the  breast 
bone.  Salt  and  pepper  them,  mop  with  oil  and  broil 
slowly  until  cooked.  Pour  drawn  butter  and  parsley  over 
them.  Serve  with  peas  and  minced  asparagus  tips. 


ENTREES  AND  PATES.  73 


BROILED  PULLETS. 

2  pullets.  Salt  and  pepper. 

1/2  cup  butter.  1  teaspoon  minced  parsley. 

Split  the  pullets  down  the  back  and  take  out  the  breast 
bone  and  fry  them  partially,  but  brown,  and  then  put  in 
a  pan,  breast  to  breast,  with  butter  between.  Set  this 
pan  in  a  larger  one  with  boiling  water  around  it,  cover 
closely,  and  cook  1  1/2  hours. 

Just  before  serving  add  parsley. 


SWEET  BREADS  WITH  ARTICHOKES. 

1  doz.  or  2  cans  burr  artichokes.  1  cup  mushrooms. 
3  prs.  sweet  breads.  1  1/2  cup  cream. 

1/4  coffeespoon  cayenne  pepper.     1/2  cup  butter. 
1/4  teaspoon  minced  onion.  1  cup  milk. 

1/2  teaspoon  minced  parsley.          1  teaspoon  salt. 
1/2  tablespoon  flour.  1  lemon. 

Soak  sweet  bread  in  cold  water  and  then  boil  with 
onion,  salt  and  pepper  and  then  put  them  in  ice  water  with 
lemon  juice.  Trim  and  cut  in  inch  pieces.  Make  a  sauce 
by  boiling  milk,  cream,  butter,  flour  and  mushrooms; 
then  stir  in  sweet  breads. 

Warm  the  artichokes  in  a  flat  pan  and  fill  with  sweet 
bread. 


BROILED  SWEET  BREADS. 

3  prs.  sweet  breads.  1/2  teaspoon  salt. 

1/2  teaspoon  minced  parsley.  1  lemon. 
8  pieces  toast.  3  tablespoons  butter. 

1/4  teaspoon  cayenne  pepper. 


THE  OLD  AND  NEW  COOK  BOOK. 


Soak  sweet  bread  and  boil  with  lemon  juice,  salt  and 
pepper  until  nearly  done.  Put  in  ice  water  for  10  min- 
utes and  then  dry  and  trim.  Mop  with  sweet  oil  and  prt 
on  hot  broiler  to  broil.  Serve  on  toast  with  melted  but- 
ter and  parsley. 


SWEET  BREADS  WITH  CEEAM. 

4  prs.  sweet  breads.  1  pt  cream. 

1/2  pt.  mushrooms.  2  tablespoons  corn  starch. 

1  doz.  truffles.  1  teaspoon  salt, 
1/2  teaspoon  grated  onion.    1  lemon. 

2  tablespoons  butter.  1  wine  glass  sherry. 
1  coffeespoon  cayenne  pepper. 

Soak  sweet  breads  in  ice  water  for  1/2  hour.  Boil  with 
onion,  salt,  pepper  and  lemon  juice  for  1/2  hour,  then  put 
in  ice  water  again  until  it  is  thoroughly  cold.  When  cold 
drain,  cut  off  all  the  tender  pieces  in  1/2  inch  m  size. 
Make  a  sauce  by  boiling  cream,  cornstarch,  mushrooms, 
truffles  and  butter,  stir  in  sweet  breads  and  wine.  Serve 
in  cases  or  shells. 


SWTEET  BEEADS  WITH  GREEN  PEAS. 

5  prs.  sweet  breads.  1  lemon. 

1  qt.  boiled  green  peas.  2  eggs. 

1  teaspoon  salt.  1  cup  bread  crumbs. 

1/2  coffeespoon  cayenne  pepper. 

Soak  sweet  breads  in  cold  water  1/2  hour.  Boil  1/2 
hour  with  lemon  juice,  salt  and  pepper  and  then  put 
into  ice  water.  Slice  sweet  bread  in  half  and  trim.  Dip 
in  bread  crumbs  and  eggs  and  fry  in  hot  lard.  Serve  with 
peas. 


ENTREES  AND  PATES.  75 

SMOTHERED      SWEET      BREADS     WITH      TOMA- 
TOES. 

6  prs,  sweet  breads.  1/2  pt.  stock. 

1  qt.  or  1  doz.  tomatoes.  2  tablespoons  butter. 

1  teaspoon  grated  onion.  1  teaspoon  minced  parsley. 

2  sliced  sweet  peppers.  6  slices  toast. 

1  teaspoon  salt.  1/4  Ib.  fresh  pork  fat. 

1  tablespoon  browned  flour. 

Wash  sweet  breads  thoroughly  and  clean,  and  boil 
about  5  minutes,  trim  and  lard  with  fresh  fat  pork.  Put 
butter  in  sauce  pan  with  flour,  onion,  sweet  peppers, 
parsley,  tomatoes  and  stock,  cook  about  1  hour,  put 
in  sweet  breads  and  cook  1/2  hour  longer.  Serve  on 
buttered  toast. 


SPICED  SWEET  BREADS. 

6  prs.  sweet  breads.  3  hard  boiled  eggs., 

1  doz.  cloves.  1  teaspoon  salt. 

1  doz.  all  spice.  2  tablespoons  browned  flour. 

1  wine  glass  sherry.  1/2  teaspoon  minced  parsley. 

1  lemon.  1  tablespoon  vinegar. 

1/2  cup  butter.  1  tablespoon  grated  onion. 

1  pt.  stork.  1/2  teaspoon  cayenne  pepper. 

t 

Soak  sweet  breads  in  clear  water  and  then  boil  them 
with  vinegar,  salt  and  pepper  until  tender,  then  throw 
them  into  ice  water.  Slice  sweet  preads  in  center.  Put 
stock  on  to  boil  with  onions  and  spices  and  stir  in  flour, 
butter  and  parsley.  When  flour  is  cooked  add  sweet 
breads  sliced,  hard  boiled  eggs,  wine  and  lemon  sliced 
fine.  This  can  be  served  on  toast  or  in  shells. 


76  THE  OLD  AND  NEW  COOK  BOOK. 


SWEET  BREADS  IN  TOMATOES. 

4  prs.  sweet  breads.  1/2  cup  bread  crumbs. 

1  doz.  large  tomatoes.  1/4  teaspoon  minced  onion. 

2  table  spoons  butter.  1  cup  fresh  bread  crumbs. 
1/2  teaspoon  salt.  1/2  teaspoon  minced  parsley. 
1/4  cup  cream.  1/2  coffeespoon  cayenne  pepper. 

Soak  and  boil  sweet  breads  until  tender.  Cut  inside  of 
tomatoes  out,  put  this  in  chopping  bowl  with  onion,  pars- 
ley, sweet  breads,  cream  and  fresh  bread  crumbs,  chop 
very  fine  and  fry  in  butter,  add  seasonings.  Fill  tomatoes 
with  this,  sprinkle  with  bread  crumbs  and  put  a  small 
piece  of  butter  on  each.  Bake  about  15  minutes. 


TURKEY'S  BREAST  WITH  CREAM  SAUCE. 

Breast  of  2  turkeys.  2  tablespoons  butter. 

1/4  Ib.  fresh  pork  fat.  1  teaspoon  salt. 

1  tablespoon  flour.  1  cup  turkey  stock. 

1  1/2  cup  cream.  4  tablespoons  truffle  peelings 

1  pt.  mushrooms.  1/2  teaspoon  cayenne  pepper. 

Lard  the  breast  of  turkeys  with  fat.  Make  the  stock 
from  dark  meat,  pour  it  over  turkey  with  seasonings  and 
bake  1  hour.  Baste  frequently  until  cooked.  Make  a 
sauce  by  boiling  cream,  butter,  flour,  mushrooms  and 
truffles.  Serve  with  turkey. 


BROILED  TURKEY  LIVERS. 

1  doz.  turkey  livers.  1  teaspoon  salt. 

1/2  cup  butter.  1  teaspoon  minced  parsley. 

1/4  teaspoon  cayenne  pepper. 

Boil  livers  about  15  minutes  and  drain  until  dry  and 
then  put  them  in  a  dry  hot  spider  for  a  few  minutes  and 
stir  in  butter,  salt,  pepper  and  parsley.  Serve  on  toast. 


ENTREES  AND  PATES.  77 


CHICKEN  AND  OYSTER  PATES. 

Breast  of  1  boiled  chicken.  1/4  teaspoons  minced  onion. 
2  doz.  oysters.  1/2  teaspoon  cayenne  pepper. 

1 1/2  cups  cream  or  milk.    2  1/2  tablespoons  butter. 
1  3/4  tablespoons  flour.       1/2  teaspoon  salt, 
1/2  teaspoons  minced  parsley. 

Chop  chicken  fine  and  make  a  sauce  by  boiling  milk, 
flour,  butter,  onion,  parsley,  salt  and  pepper.  When 
cooked  drop  in  oysters  and  let  boil  5  minutes  and  then 
add  chicken.  Fill  pates. 


HAM  AND  VEAL  PATES. 

1  Ib.  cold  veal.  1  tablespoon  browned  flour. 

2  slices  boiled  ham.         2  hard  boiled  eggs  (minced). 
2  tablespoons  butter.       1/2  teaspoon  minced  onion. 

1  cup  milk.  1/2  coffeespoon  cayenne  pepper. 

1  cup  cream.  1  tablespoon  tomato  ketchup. 

Make  a  brown  sauce  by  boiling  milk,  cream,  flour,  but- 
ter, pepper  and  onion.  Chop  ham,  egg  and  veal  very  fine, 
add  tomato  ketchup  and  stir  in  sauce  and  fill  pates. 
This  can  be  made  into  croquettes. 


ITALIAN  PATE. 

1  1/2  Ibs.  pig  or  veal  liver. 

1/4  Ib.  pork  tenderloin  cut  in  thin  strips. 

1  Ib.  fresh  pork  fat.  1/4  teaspoon  thyme. 

1  teaspoon  minced  parsley.    2  bay  leaves. 

1  minced  young  green  onion.  3  allspice. 

1/2  teaspoon  cayenne  pepper.  1  teaspoon  salt. 

Chop  up  fine,  pork  fat,  liver,  onion,  parsley,  bay  leaves, 
pepper,  salt  and  allspice  and  mix  well  together.  In  a 
mould  put  in  a  few  strips  of  tenderloin  pork  and  a  layer 
of  chopped  liver  and  seasonings  about  2  inches  deep  and 


78  THE  OLD  AND  NEW  COOK  BOOK. 


then  a  layer  of  tenderloin  alternately  until  the  mould  is 
full.  Bake  3  hours.  Set  aside  to  cool,  when  cold  put  in 
stove  a  few  minutes  to  loosen  pate  from  mould.  Turn  out 
in  platter  and  serve  cold. 


SWEET  BREAD  AND  BRAIN  PATES. 

2  prs.  sweet  breads.  1  tablespoon  truffle  peelings. 

1  pr.  brains.  1/2  teaspoon  minced  parsley. 

1  cup  mushrooms.  2  tablespoons  butter. 

1  lemon.  1/4  teaspoon  cayenne  pepper. 

1  teaspoon  salt.  1  1/2  cup  milk  or  cream. 

Soak  sweet  breads  and  brains  in  salt  water.  Clean  and 
boil  with  lemon  juice,  salt,  and  pepper,  then  chop  fine  with 
mushrooms.  Make  a  sauce  by  boiling  milk  or  cream,  but- 
ter, parsley  and  flour  and  then  stir  in  sweet  breads,  brains 
and  truffles.  Fill  pates. 


ROAST. 


BEEF  A  LA  MODE. 

8  Ib.  round  beef.  1  pod  garlic. 

4  carrots.  1  teaspoon  salt. 

2  turnips.  1  cup  of  claret. 

1  onion.  1  pod  pepper. 

1  piece  of  celery.  2  table  spoons  browned  flour. 

1  cup  vinegar.  1  teaspoon  minced  parsley. 

2  tablespoons  or  2  raw  tomatoes. 

Lard  and  salt  beef  and  pour  the  vinegar  over  it,  cut-up 
the  vegetables  and  put  on  the  beef,  and  let  stand  a  few 
hours,  then  pour  off  the  vinegar  and  put  the  beef  in  a 
deep  pot;  fry  on  both  sides  quickly  until  brown  then  add 
flour,  1  qt.  water  and  vegetables.  Let  this  cook  20  min- 
utes to  each  pound  of  beef.  1  cup  of  claret  can  be  added, 
if  desired.  If  necessary  a  little  more  water  may  be  added. 


FILLET  OF  BEEF. 

6  Ibs.  tenderloin  beef.  1/2  teaspoon  chopped  onion. 

1  pt.  mushrooms.  1  tablespoon  browned  flour. 

1  1/2  doz.  sliced  truffles.  3  cups  stock. 

2  lemons.  1/2  wine  glass  sherry. 

1  carrot,  sliced.  1  teaspoon  salt. 

2  tablespoons  olive  oil.  2  tablespoons  butter. 
1  coffeespoon  cayenne  pepper. 


84  THE  OLD  AND  NEW  COOK  COOK. 


Lard,  salt  and  pepper  beef,  rub  with  oil  and  pour  over  it 
the  juice  of  1  lemon,  carrot,  lemon  and  onion  and  let  it 
stand  on  the  beef  several  hours,  then  take  fillet  out  and 
put  in  pan  with  stock  and  1  teaspoon  flour.  Bake  1  1/4 
hours ;  serve  with  sauce. 

SAUCE. 

Heat  2  tablespoons  butter,  stir  in  2  cups  stock,  and  3 
teaspoons  browned  flour,  cook  about  15  minutes,  and  then 
add  mushrooms,  sliced  truffles  and  1/2  wine  glass  sherry. 


ROAST  BEEF. 

8  Ibs.  beef  ribs.  1  pt.  beef  stock. 

1  tablespoon  olive  oil.  1  tablespoon  browned  flour. 

1/4  teaspoon  minced  onion. 

Salt,  pepper,  flour  and  oil  roast.  Put  this  on  the 
upper  shelf  of  a  very  hot  oven  for  about  15  minutes 
or  until  brown  on  both  sides,  then  put  on  lower  shelf  and 
add  onion  and  stock.  Baste  frequently.  Cook  10  min- 
utes to  each  pound  of  beef. 


ROAST  CAPONS  WITH  TRUFFLES. 

2  capons.  1  teaspoon  salt, 

2  doz.  sliced  truffles.  1/2  teaspoon  cayenne  pepper. 

2  tablespoons  butter.  1/4  Ib.  pork  fat. 

Lard,  salt  and  pepper  capons;  fry  truffles  in  butter; 
stuff  capons  with  truffles  and  let  stand  24  hours  before 
roasting. 


ROASTS.  85 


CHICKEN  PIE. 

3  spring  chickens.  1  cup  milk  or  cream. 

1  piece  celery.  1/2  cup  butter. 

1/4  teaspoon  red  pepper.        1/2  teaspoon  grated  onion. 
1/4  Ib.  pickled  pork.  1  teaspoon  minced  parsley. 

2  tablespoons  flour. 

Unjoint  the  chicken  the  same  as  to  fry,  and  put  it  on  to 
boil  in  1  1/2  pints  of  water  with  pickled  pork,  pepper, 
onion  and  celery;  when  tender  stir  in  flour,  butter  and 
cream,  then  add  parsley  and  put  it  into  pastry  partially 
cooked  and  bake  10  minutes. 


BOASTED  GOOSE  WITH  APPLE  DRESSING. 

1  goose.  1  cup  sugar. 

1  doz.  apples.  1  tablespoon  olive  oil. 

1  tablespoon  browned  flour. 

Eub  goose  with  salt,  pepper,  oil  and  flour. 
Boil  apples,  mash,  add  sugar  and  stuff  goose.     Roast, 
allowing  20  minutes  to  the  pound.    Baste  frequently. 


DUCKS  STUFFED  WITH  CHESTNUTS. 

1  pr.  large  ducks.  4  tablespoons  cream. 

2  Ibs.  chestnuts.  1/2  teaspoon  salt. 
2  tablespoons  butter.  1  tablespoon  sugar. 
1/2  teaspoon  cayenne  pepper. 

Boil  chestnuts  until  tender,  mash  them,  then  add  cream, 
butter,  sugar,  pepper  and  salt.  Fill  ducks  with  this, 
and  roast,  allowing  15  minutes  to  the  pound. 


THE  OLD  AND  NEW  COOK  BOOK: 


BAKED  HAM. 

1  ham  (12  Ibs.).  1  pt.  vinegar. 

1  cup  brown  sugar. 

Wash  ham  and  scrape. 

Boil  about  5  hours  changing  the  water  twice  while 
boiling,  then  take  out,  skin  and  trim  neatly.  Cover  with 
sugar  and  put  in  pan  with  vinegar,  bake  and  baste  fre- 
quently until  brown. 


BOAST  KID. 

5  Ibs.  young  kid.  1  tablespoon  butter. 

2  pods  red  pepper.  1  tablespoon  browned  flour. 

2  tablespoons  vinegar.  1  pt.  stock. 

Bub  the  meat  with  salt  and  finely  cut  pepper,  them  add 
flour,  stock,  butter  and  vinegar.  Boast,  allowing  15  min- 
utes to  the  pound. 


BOAST  LAMB. 

1  fore  quarter  lamb.  11/2  pts.  water. 

2  tablespoons  vinegar.  1  tablespoon  olive  oil. 
1  tablespoon  browned  flour.  1  teaspoon  salt. 

1/2  teaspoon  cayenne  pepper. 

Bub  lamb  with  oil,  flour,  salt  and  pepper;  put  in  pan 
with  water  and  vinegar.  Baste  frequently,  cook  20  min- 
utes to  the  pound.  Serve  with  mint  sauce. 


ROASTS.  si 

POT  ROAST  OP  SHOULDER  OF  LAMB  WITH 
SWEET  PEPPERS. 

1  shoulder  lamb.  2  tablespoons  browned  flour. 

1  teaspoon  salt.  1  qt.  stock. 

1  qt.  tomatoes.  1  teaspoon  minced  onion. 

1  pod  garlic.  1/2  cup  olive  oil. 

1  1/2  doz.  sliced  green  sweet  peppers. 

2  pods  red  pepper,  minced  fine. 

Heat  olive  oil  and  brown  lamb  in  it;  add  pepper,  flour, 
garlic,  onion,  tomatoes,  salt  and  stock.  Cover  and  let 
cook  about  2  hours. 


LEG  OF  MUTTON  STUFFED  WITH  TRUFFLES. 

1  leg  mutton.  1  1/2  cups  fresh  bread  crumbs. 
1/2  cup  sliced  truffles.         1/2  cup  minced  ham. 

2  tablespoons  olive  oil.        1  pod  red  pepper. 
1  pod  garlic.  1/2  cup  milk. 
1/2  teaspoon  minced  onion. 

Remove  the  bone  from  mutton  with  a  sharp  knife. 
Make  a  stuffing  by  frying  in  oil  the  truffles,  bread  crumbs, 
pepper,  ham,  garlic,  onions  and  milk.  Put  this  into  leg  of 
mutton  and  bake,  allowing  20  minutes  to  the  pound. 


ROAST  LEG  OF  PORK. 

1  leg  pork.  1/2  tablespoon  cayenne  pepper 

1  tablespoon  olive  oil.          2  tablespoons  vinegar. 

2  teaspoons  salt.  2  teaspoons  powder  sage. 

Rub  pork  with  vinegar,  salt,  pepper,  and  sage.  Wrap 
pork  in  linen  cloth  dipped  in  vinegar,  let  it  stand  24 
hours,  wetting  the  cloth  with  vinegar  constantly,  rub  with 
oil  and  flour,  then  roast,  allowing  25  minutes  to  the 
pound. 


88  THE  OLD  AND  NEW  COOK  BOOK. 


ROAST  TUEKEY  WITH  OYSTER  DEESSING. 

1  large  turkey.  1  teaspoon  salt. 

1  tablespoon  browned  flour.  1  pod  pepper. 

1  loaf  bread.  1  pt.  water. 

50  oysters.  2  hard  boiled  eggs. 

1/4  large  onion.  4  pieces  celery. 

2  tablespoons  butter.  1  cup  minced  mushrooms. 
1/2  teaspoon  minced  parsley. 

Make  a  dressing  by  chopping  together  bread,  mush- 
rooms, oysters,  salt,  pepper,  onions,  celery,  parsley  and 
hard  boiled  eggs,  then  fry  about  15  minutes  in  butter ;  put 
this  in  turkey  and  rub  with  oil,  flour,  salt  and  pepper. 
Put  in  pan,  add  water,  baste  frequently  and  bake,  allow- 
ing 20  minutes  to  the  pound. 


STAFFED  LEG  OF  VEAL. 

Prepared  and  roasted  the  same  as  "Stuffed  Leg  of  Mut- 
ton." 


VEGETABLES. 


ARTICHOKES  WITH  CREAM. 

2  doz.  bulb  artichokes.  1  tablespoon  butter. 

1/2  teaspoon  salt.  1/2  tablespoon  flour. 

1  cup  milk.  1  cup  cream. 

1/2  teaspoon  cayenne  pepper. 

Scrape  artichokes  and  boil  with  salt  and  pepper  until 
tender.  Serve  with  sauce  made  by  boiling  cream,  butter, 
flour  and  milk. 


FRIED  BANANAS. 

12  bananas.  1  tablespoon  sherry. 

1  tablespoon  water.  Lard. 

1  cup  dark  brown  sugar. 

Slice  bananas  thin  and  fry  brown  on  both  sides.  Put 
a  layer  of  bananas  in  covered  dish  with  sugar,  alternately. 
Pour  wyter  and  wine  over  this,  cover  closely  and  let 
stand  in  warm  oven  about  1  hour  before  serving. 


BAKED  BEANS. 

1  Ib.  white  beans.  2  tablespoons  sugar. 
1/4  Ib.  pickled  pork.  1  teaspoon  salt. 

2  tablespoons  butter. 


THE  OLD  AND  NEW  COOK  BOOK. 


Soak  beans  about  12  hours  and  put  on  to  boil. 
When  boiled  2  hours  put  in  the  meat  and  let  it  boil  about 
2  hours  longer.  Put  in  a  dish  and  stir  in  butter,  sugar 
and  salt.  Place  meat  in  the  center  and  bake  1  hour. 
Beans  are  best  when  cooked  in  a  stone  crock. 


SNAP  BEANS  WITH  BROWNED  OE  DEAWN 
BUTTEE. 

1  Ibs.  snap  beans.  1  teaspoon  salt. 

3  tablespoons  butter.  1/4  teaspoon  cayenne  pepper. 

Eemove  the  strings  from  the  beans  with  a  sharp  knife 
and  cut  them  into  very  thin  strips  and  put  in  boiling 
water;  when  nearly  cooked,  drop  into  steamer  and  steam, 
sprinkle  with  salt.  When  tender  pour  browned  or  drawn 
butter  and  pepper  over  them. 


WHITE  SNAP  BEANS  WITH  OEEAM  SAUCE. 
Prepared  the  same  as  potatoes  with  cream  sauce. 


CABBAGE  WITH  CEEAM. 

1  head  white  cabbage.  1  pt.  milk. 

1  pod  pepper.  1  tablespoon  butter. 

1  tablespoon  flour. 

Boil  cabbage  in  salt  water  with  pod  pepper,  changing  it 
twice.  Drain  and  serve  with  cream  sauce  made  by  boiling 
milk,  flour  and  butter. 


VEGETABLES. 


FEIED  CABBAGE. 

1  head  cabbage.  1  teaspoon  salt. 

3  slices  bacon.  3  pods  red  pepper. 

Boil  cabbage  whole  with  salt  until  nearly  tender.  When 
cold,  slice.  Cut  the  bacon  and  pepper  fine  and  fry,  add 
the  cabbage  and  cook  about  10  minutes. 


STUFFED  CABBAGE  WITH  SAUSAGE  AND 
CEEAM  SAUCE. 

1  large  head  white  cabbage.  1  pt.  milk. 

1  Ib.  sausage  meat.  1  tablespoon  butter. 

1  pod  red  pepper.  1  tablespoon  flour. 
1  cup  fresh  bread  crumbs. 

Boil  the  cabbage  in  salt  water  until  tender.  Cut  out 
the  center  with  a  sharp  knife  and  chop  it  up  with  sausage, 
bread  crumbs  and  pepper.  Fry  in  butter  and  put  back 
into  cabbage.  Serve  with  sauce  made  by  boiling  milk, 
flour  and  butter. 


BOILED  CAULIFLOWER. 

Pin  cauliflower  in  a  piece  of  mosquito  net,  put  in  water 
while  boiling.  When  cooked  sprinkle  with  salt;  put  on 
napkin.  Serve  with  drawn  butter. 


CAULIFLOWER  WITH  CHEESE. 

1  cauliflower.  1/2  teaspoon  red  pepper. 

1/2  Ib.  grated  cheese.  1/2  cup  milk. 

1  tablespoon  butter. 

Boil  cauliflower ;  when  cold  cut  in  pieces.  Put  in  dish 
alternately  with  cheese  and  pepper,  pour  over  this  milk 
and  melted  butter;  and  bake  10  minutes. 


•96  THE  OLD  AND  NEW  COOK  B^^K. 


BOILED  CORN. 

Let  the  water  be  boiling  and  put  in  1  tablespoon  sugar 
and  corn.  Boil  20  minutes.  When  cooked  take  out  and 
sprinkle  with  salt. 


CORN  FRITTERS. 

1  doz.  ears  or  1  can  corn. 

2  eggs,  white  and  yellow,  beaten  separately. 
1/4  cup  flour.  1  teaspoon  sugar. 
1  tablespoon  butter.                1  cup  milk. 

1  tablespoon  salt.  1  teaspoon  yeast  powder. 

Grate  corn  and  add  eggs,  butter,  sugar,  yeasfc  powder 
mixed  with  flour,  milk  and  salt.    Fry  in  boiling  lard. 


CORN  PUDDING. 

1  doz.  ears  or  1  can  corn.  1/2  teaspoon  salt. 

2  1/2  tablespoons  butter.  2  well  beaten  eggs. 
2  tablespoons  corn  meal.                 2  1/2  cups  milk. 
1/4  coffee  spoon  cayenne  pepper.  1  teaspoon  sugar. 

Scald  meal,  add  eggs,  milk,  butter,  corn,  salt,  pepper 
and  sugar.    Bake  about  3/4  hour. 


CORN,  SHRIMP  AND  TOMATO  STEW. 

1  pt.  picked  boiled  shrimp.  2  doz.  tomatoes  peeled. 

1  doz.  ears  corn  grated.  1/2  cup  butter. 

1  tablespoon  Worcestershire  sauce. 
Salt  and  pepper  to  taste. 


VEGETABLES.  97 


Fry  corn  and  tomatoes  in  butter,  add  shrimp,  salt,  pep- 
per and  sauce.    Stew  about  3/4  hour. 


STUFFED  CUCUMBERS. 
6  cucumbers.  1/2  tablespoon  salt. 

Boil  cucumbers  with  salt  until  half  cooked.  Scoop  out 
the  center  and  prepare  and  cook  the  same  as  stuffed  sweet 
peppers. 


EGG  PLANTS  (BAKED). 

2  egg  plants.  1/2  teaspoons  minced  onion. 

4  slices  bread.  1  1/2  tablespoons  butter. 

1/2  cup  milk.  1/2  teaspoon  salt. 

2  tablespoons  tomatoes.  1/2  pod  chopped  pepper. 

1  cup  boiled  shrimp  or  oysters. 

Boil  egg  plants  and  scoop  out  the  centers,  chop  with 
bread,  onion,  tomatoes  and  shrimp.  Boil  milk,  salt,  pepper 
and  butter,  while  hot,  pour  over  the  above.  Fill  egg  plant 
shells,  dust  with  bread  crumbs  and  put  a  piece  of  butter 
on  each.  Bake  1/2  hour. 


FRIED  EGG  PLANTS. 

3  egg  plants.  1  teaspoon  salt. 

1  cup  meal.  1/4  teaspoon  cayenne  pepper. 

Peal  egg  plants,  slice  very  thin  and  put  in  ice  water, 
wipe  dry  and  dip  in  meal  mixed  with  salt  and  pepper. 
Fry  in  very  hot  lard. 


98  THE  OLD  AND  NEW  COOK  BOOK. 


STEWED  MUSHROOMS  WITH  WINE. 

1  qt.  mushrooms.  1  teaspoon  minced  parsley. 

1  tablespoon  olive  oil.  1  pt.  stock. 

1  tablespoon  butter.  1  wine  glass  sherry. 

1  1/2  tablespoons  browned  flour. 

Heat  butter  and  oil,  add  flour,  parsley,  mushrooms  and 
stock;  cook  about  20  minutes.  Just  before  serving  put  in 
wine.  Serve  on  buttered  toast. 


OKRA  FRITTERS. 

18  pods  okra.  1  teaspoon  yeast  powder. 

1  cup  flour.  1/2  cup  milk. 

2  well  beaten  eggs.  Salt  and  pepper. 

Boil  the  okra.    When  cooked  mash,  add  eggs,  milk,  salt, 
pepper  and  flour.    Pry  in  hot  lard. 


GREEN  PEAS  AND  ASPARAGUS  TIPS. 

2  cups  green  peas.  1/2  teaspoon  minced  parsley. 

1  cup  asparagus  tips.  1/2  teaspoon  red  pepper. 

1  1/2  cup  cream.  1/2  teaspoon  salt. 

1  tablespoon  butter.  2  teaspoons  flour. 

Boil  peas  and  asparagus  until  tender  and   serve   with 
sauce  made  from  cream,  butter,  flour  and  parsley. 


PEAS  COOKED  WITH  SALT  PORK. 

1  qt.  green  peas.  1  1/2  pts.  stock. 

1/4  Ib.  pickled  pork.  1/4  teaspoon  cayenne  pepper. 

Boil  peas  in  stock  with  pork  and  pepper. 


VEGETABLES.  99 


STUFFED  PEPPERS. 

1  doz.  large  sweet  peppers.       2  tablespoons  tomatoes. 
1/2  cup  cold  beef  or  chicken.  1/2  cup  mushrooms. 
1/4  teaspoon  minced  onion.      1  tablespoon  butter. 
1  cup  fresh  bread  crumbs.       1  teaspoon  salt 
1/2  teaspoon  minced  parsley. 

Cut  off  tops  of  peppers  and  mix  with  beef  or  chicken, 
tomatoes,  mushrooms,  bread,  butter,  salt,  parsley  and 
onion,  chop  fine  and  fry  in  butter.  With  this  fill  peppers, 
dust  with  bread  crumbs,  put  a  piece  of  butter  on  each. 
Bake  about  10  minutes. 


ANNA  POTATOES. 

1  doz.  potatoes.  2  1/2  tablespoons  butter. 

2  cups  milk.  1  teaspoon  salt. 
1/4  teaspoon  cayenne  pepper. 

Slice  potatoes  very  thin,  put  into  salted  ice  water,  take 
out  and  steam  10  minutes,  then  put  into  a  baking  dish 
with  butter,  salt,  pepper  and  milk,  and  bake  1  hour. 


POTATOES  WITH  CHEESE. 

1  doz.  boiled  potatoes.  1  cup  milk  or  cream. 

1  Ib.  grated  cheese.  1  tablespoon  butter. 

1/2  teaspoon  cayenne  pepper. 

Cut  potatoes  in  small  pieces.  Put  a  layer  of  cheese, 
potatoes,  bits  of  butter  and  pepper,  alternately,  in  a  dish,, 
pour  over  milk  and  bake  3/4  hour. 


100  THE  OLD  AND  NEW  COOK  BOOK. 


POTATO  CHIPS. 

9  extra  large  potatoes. 

1  tablespoon  salt.  1  qt.  water. 

Slice  potatoes  very  thin,  put  into  salted  ice  water  and 
let  stand  about  2  hours,  changing  water  once  or  twice 
Drain  and  wrap  in  cloth  to  dry  before  frying.  Fry  in 
boiling  lard. 


POTATOES  WITH  CKEAM  SAUCE. 

12  boiled  potatoes.  1  pt.  milk. 

1  tablespoon  butter.  Juice  of  1  lemon. 

1  tablespoon  flour.  1/2  teaspoon  minced  parsley. 

1/2  teaspoon  salt  and  red  pepper. 

i 

Boil  milk,  stir  in  flour,  butter,  salt  and  pepper,  then 
add  potatoes  cut  in  inch  pieces,  just  before  serving  add 
parsley  and  lemon  juice.  Potatoes  that  were  boiled  the 
day  before  are  preferable. 


POTATO  CROQUETTES. 


1  pt.  boiled  mashed  potatoes.  2  egc's  beaten  lightly. 
1/2  cup  milk.  1  tablespoon  butter. 

1/4  teaspoon  minced  parsley.Salt  and  pepper. 

Mix  the  above  ingredients  and  make  into  croquettes, 
dip  into  cracker  crumbs  and  then  into  eggs  and  then  into 
crumbs  again.  Fry  in  hot  lard. 


VEGETABLES.  101 


HASH  POTATOES. 

1  doz.  boiled  potatoes.      1/2  coffeespoon  cayenne  pepper. 

2  tablespoons  butter.         1  teaspoon  flour. 

1  teaspoon  salt.  2  tablespoons  milk. 

Hash  potatoes  fine,  mix  with  salt,  pepper,  flour,  melted 
butter  and  milk.  Fry  in  butter.  When  brown  fold  like 
omelets. 


POTATO  PUFFS. 

1  pt.  mashed  potatoes.  1  cup  hot  milk. 

2  tablespoons  butter.  Salt. 

2  eggs  beaten  lightly.  Pepper. 

Cream  potatoes  with  milk,  butter,  eggs,  salt  and  pepper, 
beat  lightly,  mould  pyramid  shape  and  bake  until  lightly 
brown. 


STUFFED  POTATOES. 

1  doz.  large  potatoes.  2  tablespoons  butter. 

1  cup  milk.  1/2  teaspoon  salt. 

1/4  teaspoon  cayenne  pepper. 

Bake  potatoes  until  soft,  cut  off  one  end  and  scoop  it 
out,  cream  this  with  butter,  salt,  pepper  and  milk,  put 
back  in  potatoes  shells  and  stick  on  the  end.  Bake  a  few 
minutes. 


STEWED  SALSIFY. 

1  teaspoon  butter.  1/2  tablespoon  flour. 

2  bunches  salsify.  1  tablespoon  butter. 
1  cup  milk.  1/2  teaspoon  salt. 
1/4  teaspoon  cayenne  pepper. 


102  THE  OLD  AND  NEW  COOK  BOOK. 


Scrape  salsify,  cut  in  halves,  put  in  cold  water  until 
ready  to  cook.  Boil  until  tender,  then  pour  off  water  and 
add  milk  to  salsify,  when  it  conies  to  a  boil  stir  in  flour 
and  butter  creamed,  salt  and  pepper. 


SPINACH. 

2  bunches  spinach.  1/2  cup  butter. 

3  hard  boiled  eggs. 

Put  the  spinach  on  in  a  dry  hot  pot  and  be  careful  that 
it  does  not  burn,  when  cooked  chop  fine  and  serve  with 
butter  and  sliced  eggs. 


SUCCOTASH. 

1  qt.  butter  beans.  1  cup  cream. 

8  ears  corn.  1/2  teaspoon  red  pepper. 

1  tablespoon  butter.  1/2  teaspoon  salt. 

Boil  beans  and  corn.     Cut  corn  from  cob  and  mix  with 
beans,  stir  in  cream,  butter,  salt  and  pepper. 


BAKED  TOMATOES. 

1  doz.  large  tomatoes.  1/2  cup  water. 

1  cup  brown  sugar.  2  tablespoons  butter. 

Scald  tomatoes  and  peal,  put  in  baking  dish  with  sugar, 
butter  and  water.     Bake  1  hour. 


TOMATOES  FKIED  IN  MEAL. 

1  doz.  green  tomatoes.        1/2  teaspoon  cayenne  pepper. 
1  cup  meal.  1/2  teaspoon  salt. 

Cut  tomatoes  3/4  inch  thick,  dip  in  meal,  fry  in  hot 
lard  and  sprinkle  with  salt  and  pepper. 


VEGETABLES.  103 


TOMATOES  SMOTHERED. 

1  doz.  large  tomatoes  (sliced).  2  tablespoons  butter. 
4  large  onions  (sliced  fine).      2  teaspoons  salt. 
1/2  teaspoon  cayenne  pepper. 

Heat  butter  put  in  sliced  tomatoes,  onions,  salt  and 
pepper,  cover  well  and  cook  1  hour. 


STUFFED  TOMATOES. 

8  large  tomatoes,  the  same  size, 

1/2  cup  minced  chicken  or  cold  beef  or  mushrooms. 

1  tablespoon  butter.  1/2  teaspoon  chopped  onion. 

1/2  teaspoon  salt.  1/2  teaspoon  minced  parsley 

1/2  pod  minced  pepper.         3  slices  bread. 

Cut  off  the  top  of  tomatoes  and  scoop  out  the  center, 
with  this  put  onion,  bread,  parsley,  salt,  pepper  and 
chicken  or  meat  or  mushrooms ;  fry  in  butter  until  cooked 
and  then  put  back  into  tomatoes,  dust  with  bread  crumbs, 
put  a  piece  of  butter  on  each  and  bake  15  minute 


TOMATOES  STUFFED  WITH  CHICKEN  LIVERS. 

1  doz.  tomatoes.  1  pinch  nutmeg. 

1  doz.  chicken  livers.  1  cup  fresh  bread  crumbs. 

1/2  tablespoon  butter.         1/2  teaspoon  salt. 

1  1/2  tablespoon  olive  oil.  1/2  teaspoon  cayenne  pepper. 

1  teaspoon  minced  parsley.  1/2  teaspoon  grated  onion. 

Cut  off  the  top  of  tomatoes,  remove  the  inside  with  a 
spoon  and  chop  up  with  bread  and  livers,  then  add  salt, 
pepper,  onion,  parsley,  butter  and  nutmeg.  Fry  in  oil, 
put  back  in  tomatoes  shells ;  dust  with  bread  crumbs  and 
bake  10  minutes. 


104  THE  OLD  AND  NEW  COOK  BOOK. 


STUFFED  TUBNIPS. 

1  doz.  turnips.  1/2  teaspoon  chopped  onion. 

2  tablespoons  butter.  1  cup  fresh  bread  crumbs. 

3  slices  ham  or  bacon.  1/2  teaspoon  cayenne  pepper. 
1  tablespoon  milk.  1/2  teaspoon  salt, 

Boil  turnips,  cut  off  the  tops  and  remove  the  center; 
Chop  this  up  with  onion,  bread  and  bacon,  add  milk  and 
fry  in  butter.  Put  this  in  the  turnips  shells,  sprinkle 
with  bread  crumbs,  put  a  piece  of  butter  on  each  and 
bake  10  minutes. 


STEWED  TKUFFLES  IN  WINE. 

Prepared  the  same  as  stewed  mushrooms. 


GAME. 


BIRD  PIE  WITH  PICKLE  POEK. 

24  small  birds.  1  teaspoon  salt. 

1/4  Ib.  pickled  pork.  1  teaspoon  minced  parsley. 

1 1/2  pt.  stock.  1/2  teaspoon  cayenne  pepper. 

1/2  cup  butter.  1  tablespoon  browned  flour. 

Fry  birds  in  butter,  add  pork,  cut  in  small  pieces,  flour, 
stock,  salt,  pepper  and  parsley.  Cook  about  3/4  hour, 
put  into  pastry  and  bake.  Always  bake  under  pastry  be- 
fore putting  in  birds. 


SMALL  BIRDS  WITH  MUSHROOMS  AND  WINE. 

3  doz.  small  birds.  1/2  cup  butter. 

2  cups  mushrooms.  1  tablespoon  browned  flour. 

1  wine  glass  sherry.  1  teaspoon  minced  parsley. 

1  1/2  pts.  stock.  1/2  teaspoon  cayenne  pepper. 

6  cloves.  1  teaspoon  salt. 

Fry  birds  in  butter,  add  flour,  stock,  mushrooms,  cloves, 

parsley,  salt  and  pepper.  Just  before  serving  add  wine. 


110  THE  OLD  AND  NEW  COOK  BOOK. 


EOASTED  DUCK. 

1  pr.  wild  ducks.  1/4  teaspoon  cayenne  pepper. 

3  tablespoons  butter.      1  1/2  tablespoons  browned  flour. 

3  cups  stock.  1  teaspoon  salt. 

v 

/ 

Wash  ducks  inside  with  soda  and  water.  Put  into  each 
a  teaspoon  of  butter,  a  little  salt  and  pepper.  Place 
them  in  a  baking*  pan  with  flour,  butter  and  stock.  Cook 
just  20  minutes,  basting  frequently. 


STEWED  WILD  DUCKS  WITH  HERBS  AND  MUSH- 
ROOMS. 

1  pr.  wild  ducks.  1  coffeespoon  thyme. 

1  pt.  mushrooms.  4  bay  leaves. 

4  teaspoons  minced  parsley.  1/2  cup  butter. 

2  teaspoons  minced  green  onion.   1  1/2  pts.  stock. 

1/2  teaspoon  cayenne  pepper.         1/4  cup  browned  flour. 
1  pod  garlic  cut  fine.  1/2  cup  olive  oil. 

1  wine  glass  white  wine.  1  teaspoon  salt. 

Cut  ducks  in  pieces,  rub  with  flour,  salt  and  pepper  and 
fry  in  oil.  Add  herbs,  mushrooms,  flour,  stock,  salt  and 
pepper.  Cook  about  1  1/2  hours  and  then  add  wine  and 
butter.  Serve  on  toast. 


WILD   DUCKS  WITH   OLIVES. 

1  pr.  wild  ducks.  1  pt.  stoned  olives. 

1  teaspoon  minced  parsley.    1  qt.  stock. 
1  tablespoon  olive  oil.  2  tablespoons  butter. 

1  tablespoon  browned  flour.  2  teaspoons  salt. 
1/2  teaspoon  cayenne  pepper. 


GAME.  Hi 


Wash  duck  inside  and  out  with  vinegar  and  water, 
sprinkle  with  salt  and  pepper.  Put  the  butter  and  oil  in 
a  deep  pot  and  fry  the  ducks  until  browned,  add  parsley, 
browned  flour  and  stock,  cover  and  let  cook  about  1  hour, 
then  put  in  the  olives  and  cook  about  1/2  hour  longer. 


WILD  DUCKS  WITH  TURNIPS. 

1  pr.  wild  ducks.  1  pod  red  pepper. 

11/2  doz.  turnips.  1  teaspoon  salt. 

3/4  cup  butter.  1  teaspoon  sugar. 

1  1/2  pt.  stock.  1  wine  glass  white  wine. 

2  tablespoons  browned  flour. 

Bub  ducks  in  brown  flour  and  fry  in  butter,  then  add 
finely  cut  turnips,  stock,  sugar,  salt  and  pepper,  cook 
about  1  1/2  hours,  add  wine,  and  cook  1/2  hour  longer. 


PARTRIDGES  WITH  TRUFFLES. 

8  partridges.  1  cup  olive  oil. 

8  truffles.  1/2  coffeespoon  cayenne  pepper. 

2  tablespoons  butter.     1  teaspoon  salt 

Dress  partridges,  salt  and  pepper  inside  and  out. 

Slice  truffles  and  fry  in  butter  and  put  into  partridges 
and  let  stand  24  hours.  Heat  olive  oil  in  baking  pan,  put 
in  the  partridges,  cook  3/4  hour,  basting  frequently. 


112  THE  OLD  AND  NEW  COOK  BOOK. 


LAEDED  PHEASANTS. 

1  pr.  pheasants.  1  teaspoon  salt. 

1  pt.  stock.  2  tablespoons  vinegar. 

2  tablespoons  olive  oil.  1/2  teaspoon  cayenne  pepper. 
1/4  Ib.  fresh  pork  fat.  1  1/2  teaspoon  browned  flour. 

Wash  pheasants  with  vinegar  and  water,  rub  in  and 
out  with  salt  and  pepper,  lard  with  pork  fat,  and  put  a 
piece  of  butter  in  each.  Kub  with  oil,  dust  with  flour,  add 
stock  and  bake. 


FILLET  OF  PIGEON   WITH   LEMON   AND   GREEN 

PEAS. 

8  pigeons.  1/2  cup  butter. 

1/4  Ib.  fresh  pork  fat.  1   teaspoon  minced  parsley. 

1  qt.  boiled  green  peas.  Salt. 

1  lemon  sliced.      ,  Pepper. 

Remove  the  breast  bone  from  pigeons,  salt  and  pepper, 
then  lard  with  pork  fat  and  broil.  Serve  with  drawn  but- 
ter, parsley,  lemon  and  peas. 


PIGEONS  SMOTHERED  WITH  YOUNG  ONIONS. 

3  prs.  pigeons.  1  pt.  stock. 

3  doz.  young  white  onions.  1/2  tablespoon  browned  flour. 
1/2  cup  butter.  1  teaspoon  minced  parsley. 

1  teaspoon  salt.  1/2  teaspoon  cayenne  pepper. 

Fry  pigeons  and  onions  in  butter,  add  flour,  parsley, 
salt,  pepper  and  stock.     Cook  about  1  1/2  hours. 


GAME.  lls 


PIGEONS  BOASTED  WITH  TKUFFLES. 

4  prs.  pigeons.  1/2  cup  olive  oil. 

1/2  Ib.  fresh  fat  pork.  Salt. 

8  truffles  sliced.  Pepper. 

Lard  pigeons  with  pork  fat.     Slice  truffles  and  fry  in 
oil,  then  put  them  in  pigeons.    Let  stand  12  hours  Ix 
baking. 


SALMI  OF  PIGEONS  ON  TOAST. 
The  same  as  Salmi  of  Snipe  on  toast. 


PIGEONS  SMOTHERED  WITH  PEAS. 

8  pigeons.  1  qt.  French  peas. 

1/2  Ib.  pork  fat.  2  1/2  cups  stock. 

2  tablespoons  butter.  1  teaspoon  salt. 

1/2  teaspoon  cayenne  pepper. 

Lard  the  breast  of  the  pigeons  with  pork  fat,  put  a  piece 
of  butter,  a  little  salt  and  pepper  inside  of  each.  Put 
flour,  butter,  stock,  salt  and  pepper  in  a  skillet  to  cook, 
when  it  comes  to  a  boil  add  the  pigeons  and  cover  closely, 
cook  3/4  of  an  hour  longer,  add  peas  just  before  serving. 


BAKED  QUAIL. 

1  doz.  quail.  4  tablespoons  truffle  peelings. 

1  cup  mushrooms.  2  1/2  cups  chicken  broth. 

1  cup  fresh  bread  crumbs.    1  tablespoon  browned  flour. 
4  tablespoons  butter.  1/4  teaspoon  minced  onion. 

1  teaspoon  salt.  1/2  teaspoon  minced  parsley. 

1/4  teaspoon  cayenne  pepper. 


114  THE  OLD  AND  NEW  COOK  BOOK. 


Chop  the  bread,  onion,  mushrooms,  parsley,  truffles,  salt 
and  pepper  together  and  fry  in  butter.  Stuff  quails  with 
this.  Put  quails,  stock,  flour  and  butter  in  baking  pan, 
bake  3/4  of  an  hour  and  baste  frequently. 


BROILED  QUAIL  WITH  CREAM  SAUCE. 

1  doz.  quail.  1  teaspoon  minced  parsley. 
1/2  cup  butter.         .                1/2  cup  cream. 

2  tablespoons  olive  oil.  1  teaspoon  salt. 
1/4  coffeespoon  cayenne  pepper. 

Salt  and  pepper  quail  and  rub  in  and  out  with  oil  and 
let  stand  1/2  hour  before  cooking.  Put  them  on  a  hot 
broiler  and  broil  slowly  until  well  cooked,  then  put  into  a 
hot  covered  dish  with  butter  between  each,  pour  over 
cream  and  parsley,  cover  closely,  let  stand  in  heater  about 
15  minutes  before  serving. 


QUAIL  SMOTHERED  WITH  CABBAGE. 

1  doz.  quail.  1/2  Ib.  fresh  pork  fat. 

1  small  white  cabbage.  3  carrots  sliced. 

1  tablespoon  minced  onion.  1  pt.  stock. 

Salt  and  pepper  quail  and  fry  in  fresh  pork  fat,  when 
brown  put  aside.  Fry  onions,  carrots  and  finely  cut  cab- 
bage in  the  fat  that  the  quail  was  fried  in,  then  add 
stock,  when  cooked,  put  in  the  quail  and  let  simmer  about 
1/2  hour. 


GAME.  115 


BAKED  BABBIT  WITH  CREAM. 
3  rabbits.  1  tablespoon  browned  flour. 

1  cup  cream.  1  tea  spoon  salt. 

1  onion.  1/2  coffeespoon  cayenne  pepper. 

1  cup  vinegar.  3  tablespoon  butter. 

1  pt.  water.  1/4  Ib.  fresh  pork  fat. 

Trim  rabbit,  using  only  back  bone  and  hine  legs,  salt, 
pepper  and  lard  with  pork  fat.  Cut  onions  up  fine,  pour 
v;ar  highly  seasoned  over  the  rabbit  and  onions.  Let 
this  stand  about  10  hours,  strain  off  vinegar,  add  flour 
and  water,  then  bake.  When  cooked  stir  in  cream  and 
butter. 


RABBIT  PATES. 

1  rabbit.  1  teaspoon  minced  onion. 

2  tablespoons  butter.  1  teaspoon  minced  parsley. 

1  pt.  stock.  1  tablespoon  browned  flour. 

2  tablespoons  white  \vine.      1  teaspoon  salt. 
1/2  teaspoon  cayenne  pepper. 

Cut  rabbit  from  the  bone  into  small  pieces,  fry  in  hot 
butter  with  flour.  Make  stock  from  rabbit  bones,  add 
this  stock,  salt,  pepper,  onion  and  parsley  to  the  rabbit. 
Cook  about  3/4  hour,  then  add  wine.  Serve  in  pastry. 


STEWED  RABBIT. 

2  rabbits.  2  tablespoons  butter. 

2  tablespoons  browned  flour.  1/4  Ib.  fresh  pork. 

4  cups  water.  1  teaspoon  salt. 

1  onion  minced.  1  pod  red  pepper. 

1/2  cup  vinegar.  12  cloves. 
6  all  spice. 


116  THE  OLD  AND  NEW  COOK  BOOK. 


Cut  rabbit  in  small  pieces,  pour  vinegar  over,  and  let 
stand  about  2  hours,  wipe  dry,  dip  in  flour,  salt  and  rea- 
per, fry  brown  in  pork  fat.  Fry  onion,  add  flour,  pepper, 
water  and  spices,  put  in  rabbit  and  let  cook  about  1  1/2 
hour,  add  butter. 


ROAST  SNIPE. 

12  snipe.  1/2  teaspoon  cayenne  pepper. 

3/4  Ib.  fresh  pork  fat.         2  teaspoons  salt. 
1  pt.  olive  oil.  2  tablespoons  butter. 

Wash  birds  inside  with  vinegar  and  water,  put  into 
each  1/2  teaspoon  butter,  and  a  blanket  of  fat  over  each 
breast.  Have  the  oil  in  the  baking  pan  hot,  put  in  the 
birds  and  baste  frequently  with  the  oil.  Bake  about  10 
minutes.  These  birds  will  not  be  dry. 


EOAST  SNIPE  (Not  Drawn). 

1  doz.  snipe.  2  lemons   (sliced). 

12  thin  slices  bacon.  1  teaspoon  salt. 

1/2  pt.  olive  oil.  12  pieces  thin  buttered  toast. 

1/2  teaspoon  cayenne  pepper. 

Salt  and  pepper  snipe  and  put  a  slice  of  bacon -over 
breast  of  each.  Do  not  draw  them.  Bake  in  pan  with 
oil  for  about  10  minutes,  baste  frequently.  Serve  on  toast 
with  a  slice  of  lemon  on  each. 


SALMI  OF  SNIPE. 

1  doz.  snipe.  1  teaspoon  minced  parsley. 

1/2  cup  butter.  1/4  teaspon  cayenne  pepper. 

1  pt.  stock.  1/2  tablespoon  browned  flour. 

1  teaspoon  salt.  2  tablespoons  olive  oil. 


GAME.  117 


Salt  and  pepper  birds  and  fry  in  oil,  quickly  and 
brown,  add  the  flour  and  stock,  cook  about  1/2  hour,  then 
add  parsley  and  butter.  Serve  on  toast. 


BKOILED  SQUIRREL. 

3  prs.  Toung  squirrels.    11/2  teaspoons  minced  parsley. 
1/2  cup  butter.  1  teaspoon  cayenne  pepper. 

1/2  cup  olive  oil.  Juice  of  1/2  lemon. 

Trim  squirrels,  salt  and  pepper  and  mop  with  oil. 
Broil  slowly  and  pour  over  drawn  butter,  parsley  and 
iemon  juice. 


SQUIRKEL  STEW. 

2  prs.  squirrels.  1/2  teaspoon  minced  onion. 

1/2  cup  butter.  1  teaspoon  minced  parsley. 

1  wine  glass  sherry.  2  tablespoons  browned  flour. 

6  cloves.  1/2  teaspoon  cayenne  pepper. 

1  1/2  pt.  stock.  1  teaspoon  salt. 

TJnjoint  squirrels,  salt  and  pepper  and  brown  in  but- 
ter, then  add  onion,  flour,  cloves,  stock  and  parsley.  Cook 
about  1  1/4  hours.  Add  wine  just  before  serving. 


WILD  TURKEY  STUFFED  WITH  TRUFFLES. 

1  turkey.  1  teaspoon  salt. 

1  large  piece  pork  fat.  1/4  teaspoon  cayenne  pepper. 

1  cup  truffle  peelings.  4  hard  boiled  eggs. 

1/2  loaf  bread.  1  teaspoon  minced  parsley. 

1/2  cup  butter.  2  tablespoons  browned  flour. 

1  teaspoon  minced  onion.  4J  tablespoons  olive  oil. 


118  THE  OLD  AND  NEW  COOK  BOOK. 


Wash  turkey  inside  with  soda  and  water  and  rub  YV  *  til 
oil.  Cover  the  whole  breast  with  a  sheet  of  pork  fat. 
Stuff:  with  dressing  made  by  frying  truffles,  eggs,  onion, 
salt,  pepper,  butter  and  bread;  sprinkle  with  flour,  bake 
and  baste  frequently.  Allow  20  minutes  to  each  pound 
for  cooking. 


BROILED  VENISON  WITH  CURRANT  JELLY. 

4  venison  steaks.  1  tablespoon  boiling  water. 

1  glass  current  jelly.  2  tablespoons  olive  oil. 

4  tablespoons  butter.  1  teaspoon  salt. 

1/4  teaspoon  cayenne  pepper. 

Mop  steaks  with  salt,  pepper  and  oil,  then  broil  until 
nearly  done.  Have  dish  hot  with  water  and  melted  but- 
ter, put  in  steaks,  turn  several  times,  pressing  with  a  fork. 
Serve  with  jelly. 


VENISON    WITH    MUSHROOMS,    TRUFFLES    AND 

WINE. 

3  Ibs.  venison  from  loin.     1/2  cup  olive  oil. 

1  cup  mushrooms.  2  tablespoons  browned  flour. 

1/2  cup  sliced  truffles.        1  1/2  pts.  stock. 

1  cup  white  wine.  1  teaspoon  minced  parsley. 

2  tablespoons  butter.  1  teaspoon  salt. 
1/2  teaspoon  cayenne  pepper. 

Salt  and  pepper  venison  and  brown  in  hot  oil,  add  flour, 
parsley,  mushrooms,  truffles  and  stock.  Cook  about  1 
hour.  Just  before  serving  add  wine  and  butter. 


SALADS  AND  DRESSINGS. 


COUNTRY  DRESSING. 

3  hard  boiled  eggs.  2  teaspoons  butter. 

1  cup  vinegar.  1/2  teaspoon  salt. 

1/2  teaspoon  mustard.  1/2  teaspoon  black  pepper. 

Cream  eggs  while  hot,  then  stir  in  butter,  mustard,  salt 
pepper  and  vinegar. 


FRENCH  DRESSING. 

3  tablespoons  olive  oil.      1/2  teaspoon  salt. 

4  tablespoons  vinegar.        1/4  teaspoon  cayenne  pepper. 

Pour  vinegar  by  degrees  in  oil,  stirring  well,  add  salt 
and  pepper. 


MAYONNAISE. 

2  raw  eggs,  (yolks  only).  1/2  teaspoon  salt. 

2  hard  boiled  eggs   (yolks  only).  1  1/2  pts.  olive  oil. 
1/4  teaspoon  cayenne  pepper.    1  tablespoon  vinegar,  or 
1  pinch  mustard.  Juice  of  1  lemon. 

Cream  eggs  with  mustard,  salt  and  pepper,  stir  in  oil 
gradually,  then  vinegar  or  lemon  juice. 


THE  OLD  AND  NEW  COOK  BOOK. 


ASPAKAGUS  SALAD. 

Scrape  asparagus  and  boil  in  salt  water  until  tender. 
When  cold  serve  with  french  dressing. 


SNAP  BEANS  AND  CAULIPLOWEK  SALAD. 
1  pt.  cooked  beans.  1  head  boiled  cauliflower. 

Mix  the  above  and  serve  either  with  french  dressing  or 
mayonnaise. 


SWEET  BKEADS  AND  BRAINS  SALAD. 

2  prs.  sweet  breads.  1  cup  mayonnaise. 

3  prs.  veal  brains.  1  lemon. 

1  head  lettuce.  1  teaspoon  salt. 

1/4  teaspoon  cayenne  pepper. 

Soak  sweet  breads  and  brains  in  clear  water,  then  boil 
with  salt,  and  lemon  juice,  when  cooked  put  into  ice  water 
for  about  10  minutes,  then  trim  and  slice,  mix  with  mayo- 
nnaise and  serve  on  lettuce  leaves. 


CHICKEN  SALAD. 

1  large  chicken.  3  hard  boiled  eggs. 

2  cups  chopped  celery.         1  head  lettuce. 

1  cup  mayonnaise.  1  teaspoon  salt. 

3  doz.  stoned  olives.  1/2  teaspoon  cayenne  pepper. 

Boil  chicken  with  salt  and  pepper  until  tender,  then  cut 
in  pieces  1  inch  square,  mix  with  celery  and  slice  olives 
and  pour  mayonnaise  over  it.  Garnish  with  lettuce  leaves 
and  slice  eggs. 


SALADS  AND  DRESSINGS. 


COLD  SLAW. 

1  head  cabbage.  1  tablespoon  sugar. 

1/2  teaspoon  cayenne  pepper.     1/2  cup  milk. 
1  teaspoon  salt  and  celery  seed.  1  teaspoon  flour. 

1  cup  vinegar.  1  teaspoon  butter. 

2  lightly  beaten  eggs.  1/4  teaspoon  mustard. 

Shred  cabbage,  salt  and  pepper,  pour  1/2  cup  vinegar 
over  it.  Let  it  stand  2  hours  before  putting  on  the  dress- 
ing, which  can  be  used  hot  or  cold.  Make  a  dressing  by 
putting  butter  in  a  sauce  pan,  when  hot  put  in  mustard, 
vinegar,  celery  seeds,  eggs,  milk  and  flour,  cook  5  minutes, 
stir  constantly  so  that  it  will  not  curdle.  A  teaspoon 
mustard  seed  is  a  good  addition. 


CRAB  SALAD  SEEVED  IN  TOMATOES. 

1  doz.  boiled  and  picked  crabs.  1  cup  mayonnaise. 
12  large  tomatoes.  1  head  lettuce. 

1/2  teaspoon  cayenne  pepper.    2  hard  boiled  eggs. 

Mix  crabs  with  mayonnaise  and  seasonings.  Cut  out 
the  center  of  tomatoes  and  fill  with  crabs  and  put  a  slice 
of  egg  on  each. 

Serve  on  lettuce  leaves. 


EGG  SALAD. 

1  doz.  hard  boiled  eggs.  4  tablespoons  olive  oil. 

1  teaspoon  Worcestershire.  4  tablespoons  vinegar. 

10  drops  tobasco  sauce.  1  teaspoon  salt. 

1  pinch  mustard.  1  head  lettuce. 

Slice  eggs,  mix  with  lettuce  and  pour  the  following 
dressing  over  it.  Make  a  dressing  by  mixing  together, 
vinegar,  oil,  mustard,  tobasco,  salt  and  Wrocester shire. 


126  THE  OLD  AND  NEW  COOK  BOOK. 


FISH  SALAD. 

2  Ibs.  cold  boiled  fish.  1  cup  mayonnaise. 

8  cold  boiled  potatoes.  1  head  lettuce. 

6  hard  boiled  eggs.  1  teaspoon  salt  and  red  pepper. 

6  drops  tobasco.  2  teaspoons  capers. 

Mix  fish  with  potatoes,  eggs,  tobasco,  salt  and  pepper, 
then  stir  in  mayonnaise  and  capers.     Serve  with  letuce. 


FEUIT  SALAD. 

4  oranges  or  2  grape  fruit.    1  head  lettuce.. 
4  apples.  1  cup  mayonnaise. 

1  cup  chopped  celery. 

Cut  fruit  up  with  celery  and  serve  on  lettuce  leaves 
with  mayonnaise. 


LOBSTER  SALAD. 

3  Ibs.  lobster.  1  cup  mayonnaise. 

1/2  doz.  hard  boiled  eggs.      1  head  lettuce. 

Break  up  lobster  and  add  chopped  eggs,  stir  in  mayon- 
naise and  serve  on  lettuce. 


MEAT  SALAD. 

2  Ibs.  cold  beef.  1  teaspoon  celery  seed. 

1  slice  ham.  1/2  teaspoon  minced  onion. 
4  hard  boiled  eggs.  1  head  lettuce. 

2  minced  cold  potatoes.  1  cup  mayonnaise. 


SALADS  AND  DRESSINGS. 


Chop  up  the  above  and  mix  with  mayonnaise, 
on  lettuce  leaves. 


OKEA  SALAD. 

Trim  okra  on  both  ends,  boil  until  tender.     When  cold 
serve  with  french  dressing. 


OKANGE  AND  WALNUT  SALAD. 
6  oranges.  1  cup  mayonnaise. 

1  Ib.  picked  walnuts.  1  head  lettuce. 

Peel  oranges  and  slice  lengthwise.     Chop  walnuts,  mix 
with  oranges  and  mayonnaise.     Serve  on  lettuce. 


OYSTER  AND  CELEEY  SALAD. 

4  doz.  oysters.  1  cup  vinegar. 

1  cup  chopped  celery.  1/2  cup  mayonnaise. 

1  head  lettuce.  Salt  and  pepper. 

Boil  oysters  in  vinegar  for  a  few  minutes,  strain  and 
when  cold,  mix  with  celery  and  mayonnaise.  Put  into  a 
dish  with  lettuce  leaves  around. 


POTATO  SALAD. 

8  large  potatoes.  8  tablespoons  vinegar. 

2  slices  chopped  ham.  2  hard  boiled  eggs. 

1/2  cup  finely  chopped  celery.  3  tablespoons  olive  oil. 
1/4  teaspoon  cayenne  pepper.     1  pinch  mustard. 
1/2  coffeespoon  minced  onion.    1  teaspoon  salt. 


128  THE  OLD  AND  NEW  COOK  BOOK. 


Boil  potatoes  and  slice  them,  then  mix  with  ham,  onion, 
celery,  salt  and  pepper,  while  hot  add  3  tablespoons 
vinegar.  Before  serving  pour  the  following  dressing  over 
it.  Cream  eggs  with  mustard,  then  add  oil  and  the 
balance  of  the  vinegar. 


SALMON  SALAD. 

2  cans  or  3  Ibs.  fresh  boiled  salmon. 

1  head  lettuce.  2  hard  boiled  eggs. 

1  doz.  olives  cut  fine.        1  tablespoon  capers. 

1/2  teaspoon  salt.  1/2  teaspoon  cayenne  pepper. 

1  cup  mayonnaise.  1/2  cup  celery  cut  fine. 

Mix  salmon  with  olives,  celery,  hard  boiled  eggs,  salt, 
pepper  and  capers.  Serve  on  lettuce  leaves  with  mayon- 
naise. 


SHEIMP  SALAD. 

1  qt.  boiled  picked  shrimp.  1  head  lettuce. 

Or  2  cans  shrimp.  1  cup  mayonnaise. 

4  sliced  tomatoes.  1  doz.  stoned  olives. 

1/2  cup  minced  celery.  8  drops  tobasco. 

3  hard  boiled  eggs  sliced.  1  teaspoon  salt. 

Mix  shrimp  with  celery,  tobasco  and  salt,  put  in  dish 
alternately  with  tomatoes  and  olives.  Serve  with  mayon- 
naise, hard  boiled  eggs  and  lettuce. 


VEGETABLE  SALAD. 

1  boiled  cauliflower.  1  head  lettuce, 

1  bunch  boiled  asparagus.     1  bunch  chopped  celery. 

2  boiled  potatoes,  sliced.         1/2  pt.  boiled  peas. 
1/2  onion  sliced  thin.  1  teaspoon  salt. 
1/2  teaspoon  cayenne  pepper. 

Chop   up  the   vegetables,    except   peas,    mix   together. 
Serve  on  lettuce  leaves,  with  french  dressing. 


COLD  DISHES. 


ANCHOVY  SANDWICHES. 

1  small  bottle  anchovies.  2  tablespoons  mayonnaise. 

2  hard  boiled  eggs.  4  doz.  champion  biscuits. 
2  tablespoons  minced  celery.      1  pinch  cayenne  pepper. 

Chop  celery,  anchovies  and  eggs  very  fine,  mix  with 
mayonnaise  and  pepper,  put  between  biscuits. 


PATE  DE  FOIE  GEAS  IN  ASPIC  JELLY. 

1  can  pate  de  foie  gras.  1/2  chicken. 

2  Ibs.  beef  and  bone  from  leg.  4  qts.  wrater. 
2  Ibs.  veal.  1  lemon. 

2  or  3  calves  feet.  1  pod  pepper. 

2  whites  of  eggs  with  shells.        1  tablespoon  salt. 

Chop  chicken  and  meat  together  with  calves  feet,  r 
water,  salt  and  pepper,  and  let  boil  about  3  hours,  strain 
and  set  aside  until  next  day ;  then  skim  off  the  grease,  put 
on  to  boil  with  lemon  juice  and  eggs  beaten  to  a  froth  and 
mashed  shells,  then  strain  again  through  a  flannel  dipped 
in  ice  water.  When  partially  congealed  pour  into  moulds, 
half  filling  them.  Put  slices  of  pate  de  foie  gras  on  this 
and  fill  up  with  jelly,  serve  on  lettuce  leaves  with  mayon- 
naise. If  you  do  not  wish  to  use  pate  de  foie  gras,  slice 


134  THE  OLD  AND  NEW  COOK  BOOK. 

tomatoes  or  celery  or  shrimp  cut  fine,  and  mixed  with 
mayonnaise  is  very  nice. 


ASPIC  JELLY  FROM  PKEPAKED  BEEF  TEA. 

1/2  jar  beef  tea.  4  cloves. 

1  1/2  qts.  water  1  minced  carrot. 

1  1/2  ozs.  gelatine.  1  minced  turnip. 

1  minced  green  onion.  1/2  teaspoon  cayanne  pepper. 

1  sprig  minced  celery.          1/2  teaspoon  salt. 

1/2  teaspoon  minced  parsley. 

Boil  all  the  vegetables  for  about  1  hour  in  1  1/2  qts. 
water,  add  beef  tea,  salt  and  peper,  then  strain.  Disolve 
gelatine  in  1  cup  water  and  add  it  to  beef  tea.  Put  in 
moulds  and  set  on  ice. 


BONED  TUKKEY  OR  CHICKEN. 

1  large  turkey,  boned.  4  calves  feet. 

1  Ib.  veal  ground  fine.  1  cup  vinegar. 

1  Ib  pork  ground  fine.  3  eggs. 

1/4  Ib.  fat  of  pork  ground  fine.l  cup  brandy. 
1  doz.  sliced  truffles.  1  teaspoon  salt. 

1  1/4  teaspoon  cayenne  pepper. 

Salt  and  pepper  pork  and  veal,  add  truffles,  pour  a  cup 
of  brandy  over  this,  put  into  boned  turkey  and  sew  up  in 
a  cloth.  Boil  this  in  a  pot  of  water  with  the  calves  feet, 
salt  and  turkey  bones  for  4  hours.  Take  out  turkey,  put 
it  into  a  pan  and  press  until  next  day.  Remove  grease  from 
stock  the  turkey  was  boiled  in  and  strain.  Next  day  put 
stock  on  to  boil  with  one  cup  vinegar  seasoned  highly. 
When  boiling  put  in  the  whites  of  3  eggs,  beaten  to  a  stiff 
froth  and  boil  10  minutes  longer.  Strain  through  a  flan- 


COLD  DISHES.  135 


nel  cloth  dipped  in  ice  water  and  when  partly  congealed 
pour  over  turkey,  when  cold  slice  in  thick  pieces  and 
serve. 


JELLIED  CHICKEN  OE  TURKEY. 

1  large  chicken.  1  teaspoon  minced  onion. 

2  cups  chopped  celery.  1  pod  red  pepper. 
1/2  box  gelatine.  1  teaspoon  salt. 

Boil  chicken  with  onion,  salt  and  pepper  until  very 
tender,  take  meat  from  bones  and  cut  in  pieces  2  inches  in 
size.  Put  bones  back  in  stock,  boil  and  reduce  to  1  qt., 
strain  this  stock  and  put  in  gelatine  that  has  been  dis- 
solved in  cold  water.  Put  this  on  ice  until  partly  con- 
gealed. Fill  mould  about  1/4  full  with  jelly,  then  a  layer 
of  chicken  and  celery  and  a  layer  of  jelly  alternately. 
Serve  with  mayonnaise. 


COLD  DAUBE. 

8  to  15  Ibs.  round  beef.  3  carrots. 

2  pieces  garlic  chopped  fine.  3  turnips. 

1/2  Ib.  of  fat  pork.  4  tablespoons  vinegar. 

3  tablespoons  salt.  2  tablespoons  olive  oil. 
2  tablespoons  sugar.  6  cloves. 

1  tablespoon  pepper.  1  bay  leaf. 

4  onions.  1  slice  ham. 

Lard  the  beef  with  pork  fat  and  press  the  garlic  through 
it.  Cut  ham  and  vegetables  fine  and  put  over  beef,  rd  ! 
all  seasonings,  then  let  it  stand  for  24  hours.  Brown  the 
beef  in  hot  olive  oil  in  a  deep  pot,  add  vegetables  and 
enough  water  to  cover  it,  and  let  cook  until  done,  al- 
lowing to  cook  20  minutes  to  the  pound,  then  put  a  heavy 
weight  on  it  and  press  until  next  day.  Then  pour  over  the 
jelly. 


136  THE  OLD  AND  NEW  COOK  BOOK. 


JELLY. 

Strain  1  qt.  of  stock  that  the  daube  was  boiled  in,  add 
to  it  1/2  box  gelatine  dissolved  in  a  little  cold  water,  and 
1/2  cup  of  vinegar,  then  add  the  whites  of  2  eggs  beaten 
to  a  stiff  froth,  boil  5  minutes  and  strain  through  a  flan- 
nel. When  partyly  congealed  pour  over  daube. 


FISH  JELLIED. 

1  firm  fish.  6  green  peppers. 

1  pt.  wine.  2  bay  leaves. 

1  pt.  vinegar.  1  tablespoon  salt. 

1  pt.  water.  1  pod  red  pepper. 

Boil  fish  in  wine,  water,  vinegar  and  seasonongs,  when 
cooked  remove  fish,  put  head  back,  and  let  liquor  boil 
down  to  1/2.  Put  fish  in  deep  platter,  pour  liquor  over 
and  the  next  day  it  will  be  jellied.  Serve  with  mayon- 
naise. A  large  bass  preferable. 


HOGS  HEAD  CHEESE  WITH  TEUFFLES. 

1  hog's  head.  2  tablespoons  dry  sage. 

1/2  cup  truffle  peelings.  2  tablespoons  salt. 

4  hog's  feet.  8  pods  red  pepper  minced. 

3  minced  green  onions.  1  pod  garlic. 

1  sprig  thyme.  1  cup  vinegar. 

1  teaspoon  minced  parsley. 

Wash  hog's  head  and  remove  the  brains,  boil  head, 
brains  and  feet  with  garlic,  onion,  parsley,  sage,  thyme, 
pepper  and  truffles,  cook  about  4  hours,  (take  out  bones,) 
chop  fine  and  put  in  vinegar  and  stir  until  cold.  Set  in 
moulds. 


COLD  DISHES. 


LOAF  OF  BEEF. 

2  Ibs.  minced  beef.  1  egg. 

1  cup  fresh  bread  crumbs.  1  teaspoon  salt. 

1  chopped  onion.  1  pod  garlic. 

1/2  cup  browned  bread  crumbs.  2  tablespoons  butter. 

1  coffee  spoon  cayenne  pepper.      1  cup  mushrooms. 

Mix  together,  make  into  loaf  and   cover  with  bread 
crumbs  and  butter.     Bake  about  3  hours. 


LOAF  OF  VEAL. 

3  Ibs.  veal  from  the  round.  2  raw  eggs. 

1  Ib.  fresh  pork.  1  teaspoon  salt. 

6  soda  crackers  pounded  and  sifted.  1  cup  mushrooms. 
1  Ib.  salt  pork.  8  truffles   (sliced). 

1/2  teaspoon  cayenne  pepper.  2  tablespoons  butter. 

Grind  pork  and  veal  and  take  out  all  strings,  put  into 
this  salt,  pepper,mushrooms,  thruffles,  crackers  and  eggs. 
Kneed  this  and  make  into  2  loaves,  sprinkle  with  crumbs 
and  put  a  piece  of  butter  on  each.  Bake  about  4  hours. 
Have  the  water  that  you  baste  with,  highly  seasoned. 
This  is  a  nice  dish  for  supper  or  lunch. 


PICKLED  OYSTEKS. 

100  oysters.  2  pods  pepper. 

1  teaspoon  all  spice.  1  tablespoon  salt. . . 

1  tablespoon  mace.  1  pt.  vinegar. 
1  cup  water. 

Put  oysters  in  boiling  water  a  few  minutes  and  then 
drain.     Boil  vinegar  with  1  cup  water,  mace,  all  spice, 
pepper  and  salt,  for  about  10   minutes,     then  put  the 
oysters  in  a  glass  jar,  pour  this  over  them,  cork  tip^t'- 
and  let  stand  for  a  few  hours. 


188  THE  OLD  AND  NEW  COOK  BOOK. 


SPICED  BEEF. 

10  Ibs.  beef  from  the  round.  2  ozs.  powdered  cloves. 
2  tablespoons  saltpetre,  2  ozs.  powdered  all  spice. 

1  cup  brown  sugar.  1  pt.  salt. 

3/4  gal.  water. 

Kub  beef  with  salt,  spices  and  saltpetre  and  pour  water 
over  it.  Put  in  a  covered  bucket  just  large  enough  to  hold 
it  and  turn  it  daily  for  10  days,  then  put  it  in  a  dough 
made  of  flour  and  water,  pour  a  pint  of  water  around  it 
and  with  this  baste  frequently.  Bake  about  4  hours. 


TOMATOES  FROZEN. 

14  tomatoes.  1  teaspoon  salt. 

3  teaspoons  Worcestershire.  1  cup  mayonnaise. 
1/2  teaspoon  cayenne  pepper. 

Cut  out  center  of  tomatoes  and  put  shells  in  cold  water. 
Chop  tomatoes  from  center  and  add  salt,  pepper  and 
sauce,  freeze  this  and  fill  each  hull  putting  a  teaspoon  of 
mayonnaise  on  each  tomatoe  as  served. 


TOMATO   JELLY. 

1  qt.  tomatoes.  1  teaspoon  minced  parsley. 

11/2  ozs.  gelatine  4  cloves. 

1  carrot,  cut  fine.  1/2  teaspoon  cayenne  pepper. 

1  green  onion,  cut  fine.  1  teaspoon  salt. 

1  sprig  celery,  cut  fine.  2  teaspoons  Worcestershire. 

Put  tomatoes  on  to  boil  with  carrots,  onions,  celery, 
parsley,  pepper,  cloves,  salt  and  sauce.  Soak  gelatine  in 
1  cup  of  water,  add  to  tomatoes,  strain  and  put  in  cups  or 
moulds,  to  congeal.  Serve  each  on  lettuce  with  mayon- 
naise. 


BREAKFAST  AND  LUNCH 
DISHES. 


BEEF  BALLS. 

2  Ibs.  round  of  beef,  ground.      1  pod  red  pepper,  minced. 

1  Ib.  of  round  of  pork,  ground.        1  egg. 

2  tablespoons  fresh  bread  crumbs.  2  1/2  cups  stock. 
1/4  teaspoon  minced  onion.  1  teaspoon  salt. 
1  1/2  tablespoons  browned  flour.     1  pod  garlic. 

Chop  the  beef,  pork,  garlic,  bread,  onion  and  pepper 
fine,  add  to  this  egg  and  salt  and  make  into  balls,  dip  into 
flour  and  fry  in  lard  quickly  and  brown.  Add  to  the 
balls,  stock  and  flour,  cover  and  let  simmer  about  1  hour. 


DEIED  BEEP  WITH  WHITE  SAUCE. 

1  Ib.  or  1  can  dried  beef.     1  teaspoon  flour. 

1  pinch  red  pepper.  1/2  teaspoon  minced  parsley. 

1  tablespoon  butter.         .     1  1/2  cup  cream  or  milk. 

Make  a  sauce  by  boiling  milk,  butter,  flour,  parsley  and 
pepper,  when  cooked  add  scalded  beef. 


144  THE  OLD  AND  NEW  COOK  BOOK. 


IMITATION  BROILED   STEAK. 

1  steak.  1/4  teaspoon  red  pepper. 
1/2  teaspoon  minced  parsley.  1/2  teaspoon  salt. 

2  tablespoons  butter.  1  teaspoon  olive  oil. 
1  tablespoon  hot  water. 

Rub  the  steak  with  oil,  and  put  in  a  hot,  dry  skillet, 
turning  constantly.  When  the  steak  is  cooked  enough 
pour  melted  butter,  water,  parsley,  salt  and  pepper  over 
it.  Serve  on  hot  platter. 


BROILED  BEEF  STEAK. 

5  Ibs.  steak.  1  teaspoon  olive  oil. 

2  tablespoons  butter.  1  teaspoon  minced  parsley. 

1  tablespoon  water.  Salt  and  pepper. 

Rub  steak  with  oil  and  put  in  a  hot  broiler,  turning 
constantly;  when  broiled,  salt  and  pepper  it,  warm  the 
dish  that  steak  is  to  be  served  in  and  put  butter  and  boil- 
ing water  into  it,  turn  the  steak  and  press  it.  Serve 
with  chopped  parsley  on  top. 


STUFFED  BEEF  STEAK. 

1  large  round  beef  steak.      1  tablespoon  butter. 

2  cups  fresh  bread  crumbs.  2  tablespoons  tomatoes. 

1  large  onion.  1/4  teaspoon  cayenne  pepper 

1  teaspoon  parsley.  1  cup  water. 

1  teaspoon  salt.  1  tablespoon  olive  oil. 

Beat  steak  until  tender,  salt  and  pepper.  Make  a 
dressing  of  the  above  ingredients,  put  on  the  steak,  roll 
and  tie  it,  dust  with  flour,  add  water  and  oil.  Bake  and 
baste  frequently. 


BREAKFAST  AND  LUNCH  DISHES. 


FRIED  CALF'S  FEET. 

6  calf's  feet.  6  allspice. 

1  tablespoon  vinegar.  2  bay  leaves. 

1/2  onion.  1  cup  oilve  oil  or  butter. 

6  cloves.  1  cup  flour. 

1  teaspoon  minced  parsley. 

Boil  the  calf  s  feet  in  vinegar,  onion,  spices,  bay  leaf 
and  parsley,  when  cold  take  out  bones,  rub  with  flour  and 
fry  in  hot  butter  or  olive  oil. 


STEWED   CALF'S   FEET. 

6  calf's  feet.  6  cloves. 

1/2  tablespoon  minced  green  onion.    1  qt.  stock. 

1/2  teaspoon  minced  parsley.  1  cup  mushrooms. 

1  1/2  tablespoons  butter.  6  hard  boiled  eggs. 

1  1/2  tablespoons  browned  flour.         1  teaspoon  salt. 

1  pod  red  pepper  (minced).       1  glass  white  or  red  wine. 

Par  boil  the  feet  and  remove  the  bones.  Put  the 
cloves  and  flour  into  hot  butter,  add  stock,  parsley,  green 
onion,  salt  and  pepper,  then  salf's  feet  cut  in  pieces,  and 
mushrooms.  Just  before  serving  add  sliced  eggs  and 
wine. 


BAKED  CALF'S  LIVER  WITH  BACON. 

12  slices  liver  cut  thin.          2  1/2  tablespoons  butter. 
8  slices  bacon.  1/2  teaspoon  chopped  onion. 

1  teaspoon  browned  flour.      1/2  teaspoon  minced  parsley 
1  cup  boiling  water.  2  tablespoons  bread  crumbs. 

1/2  teaspoon  cayenne  pepper. 


U6  THE  OLD  AND  NEW  COOK  BOOK. 


Slice  liver  and  cut  bacon  fine;  flour  and  pepper  liver, 
put  into  a  dish  alternately  with  bread  crumbs  and  bacon, 
pour  over  water  mixed  with  onion,  butter,  pepper  and 
parsley;  bake  about  1/2  hour. 


FEIED  CALF'S  LIVEE. 

3  Ibs.  calf's  liver.  1  teaspoon  minced  parsley. 

1  cup  olive  oil.  1  teaspoon  salt. 

1/2  teaspoon  cayenne  pepper. 

Salt  and  pepper  liver,  fry  in  hot  olive  oil  and  sprinkle 
with  parsley. 


CHICKEN  WITH  DUMPLINGS. 

3  spring  chickens.  1/4  teaspoon  minced  parsley. 

1  cup  cream.  1  teaspoon  yeast  powder. 

2  tablespoons  butter.  1/2  cup  milk. 

1  egg.  1  teaspoon  salt. 

1  cup  flour.  1  teaspoon  cayenne  pepper. 

1/4  teaspoon  minced  onion. 

Cut  the  chicken  up  and  put  it  to  boil  with  parsley,  salt, 
onion,  pepper  and  enough  water  to  cover  it,  when  tender 
add  cream,  butter  and  1  tablespoon  flour.  Make  the 
dumplings  with  milk,  eggs,  yeast  powder,  the  balance  of 
flour  and  a  little  salt  and  pepper.  Drop  with  a  spoon 
into  pot  with  chicken  and  cook  about  1/2  hour  longer. 


FEIED  CHICKEN  (No.  1). 

2  young  chickens.  2  teaspoons  salt. 

1  cup  flour.  1  teaspoon  cayenne  pepper. 


BREAKFAST  AND  LUNCH  DISHES.  IJft 


Cut  the  chicken  into  pieces,  salt,  flour  and  pepper. 
Fry  in  hot  lard  until  brown,  keep  covered  while  cooking. 
Serve  with  cream  sauce. 

FRIED  CHICKEN  No.  2. 
2  pullets.  1  teaspoon  salt. 

1  cup  bread  crumbs.  2  eggs. 

1  teaspoon  cayenne  pepper. 

Cut  the  chicken  up,  add  salt  and  pepper  and  put  into 
enough  water  to  cover  and  let  boil  slowly  until  tender. 
Put  aside  with  a  little  liquor  until  next  day.  Next  day 
dip  into  eggs  and  bread  crumbs  and  fry. 


VEAL  CUTLETS  WITH  CHESTNUT  SAUCE. 

8  veal  cutlets.  1  tablespoon  olive  oil. 

1  cup  cream.  1  Ib.  chestnuts. 

1/2  tablespoon  sugar.  1/2  teaspoon  salt. 

1/2  teaspoon  cayenne  pepper. 

Mop  cutlets  with  oil,  salt,  and  pepper,  and  broil.  Boil 
the  chestnuts,  press  through  a  seive  and  add  cream,  but- 
ter and  sugar.  Serve  hot  with  cutlets. 


BREADED  VEAL  CUTLETS  WITH  TOMATO 
SAUCE. 

12  tender  veal  cutlets.  1  cup  bread  crumbs. 

2  eggs  whipped.  1  teaspoon  salt. 

1/4  teaspoon  cayenne  pepper. 

Trim  the  cutlets  neatly,  salt  and  pepper,  dip  first  into 
bread  crumbs  then  into  eggs  and  then  into  bread  crumbs 
again.  Fry  slowly  until  done.  Serve  with  tomato 
sauce. 


148 


THE  OLD  AND  NEW  COOK  BOOK. 
DEVILED  ROAST. 


8  slices  cold  roast  beef.        1/2  teaspoon  salt. 

3  tablespoons  butter.  1  pinch  pepper. 

1/2  cup  boiling  water.  1  lemon. 

1/2  teaspoon  mustard.  1  tablespoon  walnut  catsup. 

1/2  tablespoon  browned  flour. 

Fry  the  roast  in  butter,  add  flour,  water,  lemon  juice, 
mustard,  salt,  pepper  and  catsup ;  cook  about  15  minutes. 


BEEP  HASH  WITH  SPAGHETTI. 


2  Ibs.  spaghetti. 
1/4  Ib.  cheese. 


1  cup  milk. 

2  tablespoons  butter. 


Make  a  good  beef  hash.  Boil  the  spaghetti  and  drain, 
put  into  a  pan  a  layer  of  spaghetti  with  cheese  and  but- 
ter and  a  layer  of  hash  alternately,  pour  the  milk  over  this 
and  bake  until  brown. 


CHICKEN  HASH. 


1  large  boiled  chicken. 
1  1/2  cups  cream. 

1  cup  milk. 

2  tablespoons  butter. 


1/2  teaspoon  grated  onion. 
1  cup  chicken  stock. 
1/2  teaspoon  minced  parsley. 
1/2  teaspoon  cayenne  pepper. 


1  1/2  tablespoons  flour.    1/2  teaspoon  salt. 

Cut  the  chicken  into  small  pieces.  Make  a  sauce  by 
boiling  milk,  stock,  butter,  parsley,  salt,  pepper,  onion, 
cream  and  flour,  cook  about  15  minutes;  then  put  in 
chicken,  cook  10  minutes  longer  and  serve  on  buttered 
toast. 


BREAKFAST  AND  LUNCH  DISHES.  149 


COEN   BEEP   HASH. 

1  can  or  1  Ib.  boiled  beef  (chopped). 

1  1/2  tablespoons  butter.  1/2  teaspoon  grated  onion. 

5  potatoes.  1/2  teaspoon  cayenne  pepper. 

1  cup  milk.  1  tablespoon  Worcestershire  sauce. 

Boil  the  potatoes,  mix  with  corn  beef  and  chop  fine,  add 
onion,  butter,  milk,  pepper  and  sauce  and  put  in  a  but- 
tered dish  and  bake. 


MIXED  HASH. 

1  pt.  hashed  turkey.  1/2  pt.  stock. 

8  small  potatoes.  1  tablespoon  butter. 

1/2  pt.  white  wine.  1  cup  mushrooms. 

1  tablespoon  browned  flour. 

Heat  the  butter,  add  flour,  stock  and  wine,  when  this 
starts  to  cook  add  potatoes  and  cook  20  minutes,  when 
cooked  put  in  turkey  and  mushrooms.  Serve  on  toast. 


QUEEN  OP   HASH. 

18  chicken  livers.  1  cup  mushrooms. 

1  Ib.  veal  livers,  cut  in  squares.  4  cloves. 

4  prs.  sweet  breads.  6  truffles  sliced  fine. 

1  slice  ham,  chopped  fine.  1  pt.  stock. 

1/2  teaspoon  cayenne  pepper.  1  cup  tomatoes. 

1/2  pt.  white  or  red  wine.  1  pod  garlic. 

1/2  teaspoon  minced  parsley.  2  tablespoons  olive  oil. 

1  1/2  tablespoons  browned  flour.  1  tablespoon  butter. 

2  green  onions  minced  fine.  1  teaspoon  salt. 

Put  boiled  sweet  breads  in  hot  butter  and  oil,  add  flour, 
onion,  pepper,  salt,  cloves  and  garlic,  stir  in  livers,  toma- 
toes, mushrooms,  truffles,  parsley,  ham,  sto-ck  and  wine. 
Cook  about  1  hour. 


150  THE  OLD  AND  NEW  COOK  BOOK. 


SWEET  BREAD  HASH   WITH  VEAL  LIVERS. 

3  prs.  sweet  breads.  1  pt.  stock. 

1  Ib.  veal  liver.  1  tablespoon  butter. 

4  cloves.  1  tablespoon  browned  flour. 

1  pod  garlic.  1/2  teaspoon  minced  parsley. 

2  tablespoons  olive  oil.  1  teaspoon  salt. 

1  pod  pepper  (minced).         1  wine  glass  sherry. 
1/2  teaspoon  grated  onion. 

Par  boil  the  sweet  breads,  put  oil  in  skillet,  when  hot 
drop  in  the  livers  cut  in  small  pieces,  when  brown  add 
garlic,  onion,  parsley,  cloves,  salt,  pepper,  sweet  breads, 
flour  and  stock;  put  in  wine  and  butter  just  before  serv- 
ing. 


BAKED  HOMINY. 

2  cups  cold  boiled  hominy.  2  tablespoons  butter. 
2  eggs.  4  cups  sweet  milk. 

1  teaspoon  sugar.  1  teaspoon  salt. 

1/4  coileespoon  cayenne  pepper. 

Mix  and  bake  in  a  buttered  dish. 


HOMINY  CROQUETTES. 

''  •  i 
i 

2  cups  cold  boiled  hominy. 

1  cup  milk.  1/2  teaspoon  salt. 

2  tablespoons  butter.  4  eggs. 

Mash  the  hominy,  stir  in  2  eggs,  milk,  salt  and  melted 
butter;  mould  into  croquettes,  dip  into  eggs  whipped;  fry 
in  hot  lard. 


BREAKFAST  AND  LUNCH  DISHES.  151 


JAMBALAYA. 

3  cups  dry  boiled  rice.  3  doz.  oysters. 

2  slices  ham  cut  into  small  pieces.  1  teaspoon  salt. 

3  finely  cut  pork  sausages.  1  tablespoon  butter. 
1  1/4  coifeespoons  cayenne  pepper. 

Put  the  oysters  in  a  dry  hot  skillet  to  draw  the  water 
from  them,  take  out  and  drain,  fry  the  sausages  and  hain 
in  butter,  stir  in  rice,  salt,  pepper,  then  add  oysters. 


BROILED  LAMB  BRISKET. 

1/2  teaspoon   salt.  1/2  tablespoon  olive  oil. 

3  Ibs.  brisket.  1/4  teaspoon  cayenne  pepper. 

3  tablespoons  butter.          1/2  teaspoon  minced  parsley. 

Mop  lamb  with  oil,  salt  and  pepper,  broil,  and  pour  over 
melted  butter  and  parsley. 


MUTTON  STEW. 

3  Ibs.  mutton  brisket.  1  tablespoon  flour. 

C  very  small  onions.  i  cup  milk. 

12  small  boiled  potatoes.  1  teaspoon  salt. 

1  tablespoon  butter.  1  pod  pepper  (minced). 

Trim  fat  from  mutton,  cut  mutton  into  small  pieces 
and  boil  with  onions  about  1/2  hour  and  strain, 
cover  with  fresh  boiling  water  and  let  cook  until  tender, 
then  add  potatoes,  flour,  milk,  butter,  salt  and  pepper. 


BROILED  PIGS  FEET  LARDED  WITH  TRUFFLES. 

8  pigs  feet.  1  teaspoon  salt 

8  truffles.  1/2  cup  butter. 

6  cloves.  1  teaspoon  minced  parsley. 

J/2  teaspoon  cayenne  pepper. 


THE  OLD  AND  NEW  COOK  BOOK. 


Par  boil  pigs  feet  with  spices,  salt  and  pepper;  lard 
with  sliced  truffles  and  broil.  Serve  with  drawn  butter 
and  parsley. 


STEWED  PIGS  FEET. 

8  pigs  feet.  1  pod  pepper  minced. 

1  pt.  tomatoes.  1  bay  leaf. 

1  teaspoon  chopped  onion.    1  tablespoon  butter. 
1  cup  boiling  water.  1/2  tablespoon  flour, 

Boil  the  pigs  feet  with  bay  leaf,  pepper  and  salt  until 
tender,  take  out  bones  and  cut  meat  into  2  inch  pieces; 
heat  butter,  add  flour,  onion,  tomatoes  and  water,  cook 
about  15  minutes,  then  put  in  pigs  feet,  season  highly  and 
cook  1/2  hour  longer. 


FRIED  STUFFED  SAUSAGE. 

Drop  sausage  in  boiling  water  for  a  few  minutes,  stick 
with  a  fork,  take  out  and  fry  in  hot  lard,  turning 
frequently. 


TAMALES. 

1  Ib.  veal  or  chicken.  1  qt.  corn  meal. 

1  tablespoon  chopped  suet,  2  tablespoons  lard. 

1  tablespoon  chili  powder.  1  cup  stock. 

1  tablespoon  warm  water.  25  or  more  pieces  corn  husks. 

2  teaspoons  salt 

Chop  chicken  or  veal  very  fine  with  suet,  chili  powder 
and  1  teaspoon  salt,  then  fry  and  add  1  tablespoon  warm 
water;  make  a  dough  of  meal,  lard,  salt  and  stock;  boil 
the  corn  husks  and  mop  each  one  with  melted  lard,  spread 
meal  dough  on  them,  then  chicken  or  veal,  roll  and  twist 
ends  and  steam  2  hours.  Serve  hot 


BREAKFAST  AND  LUNCH  DISHES.  16S 


STEWED  TONGUE. 

1  large  tongue.  1  tablespoon  browned  flour. 

1  pt.  water.  1  teaspoon  green  onion,  minced. 

3  cloves.  2  tablespoons  tomatoes. 

1  teaspoon  salt.  1  teaspoon  minced  parsley. 

2  tablespoons  butter.  2  pickles   (cucumbers). 

1  pod  pepper  (minced)  1  teaspoon  Worcestershire  sauce. 

Boil  tongue  until  half  done  with  salt  and  pepper,  then 
skin  and  slice.  Into  hot  butter  put  flour  and  tongue,  add 
cloves,  tomatoes,  onions  and  water,  cover  closely  and  let 
cook  about  1  hour.  Just  before  serving  put  in  sauce, 
parsley  and  chopped  pickles. 


PICKLED  TRIPE    (BEOILED.). 

2  Ibs.  pickled  tripe.  1/2  cup  butter. 

1  teaspoon  minced  parsley. 

Broil  the  tripe,  pour  melted  butter  and  parsley  over  it. 


STEWED   TRIPE   WITH   TOMATOES. 
Prepared  the  same  way  as  stewed  pigs  feet. 


DEVILED  TURKEY  LEGS  OR  CHOPS. 

2  legs  or  6  pieces  of  cold  turkey. 

2  tablespoons  butter. 

1  teaspoon  prepared  mustard. 

A  little  black  and  cayenne  pepper. 


.164 


THE  OLD  AND  NEW  COOK  BOOK. 


Broil  legs  or  pieces  of  turkey.  Melt  butter,  add  salt, 
mustard  and  pepper  and  stir  until  creamy,  pour  over 
turkey.  In  making  the  sauce  do  not  have  the  dish  hot 
enough  to  oil  it. 


WELSH  RARE-BIT. 

8  toasted  crackers  or  bread.  1/2  teaspoon  salt. 

2  1/2  Ibs  cheese  minced.       1  teaspoon  Worcestershire. 

2  tablespoons  butter.  20  drops  Tabasco. 

1/2  pt.  stale  beer  or  ale    . 

Melt  cheese  jn  hot  butter,  stir  in  salt,  Tobasco  and 
Worcestershire.  Pour  in  a  little  beer  or  ale  at  a  time, 
stirring  all  the  time  until  smooth.  Serve  oil  hot  crackers 
or  toast. 


EGGS. 


EGGS  AND  BACON  WITH  CEEAM  SAUCE, 

8  slices  bacon.  1  tablespoon  butter. 

1  cup  milk.  1/2  teaspoon  minced  parsley. 

1  cup  cream.  1/2  tablespoon  flour. 

1  doz.  hard  boiled  eggs.  1/4  teaspoon  cayenne  pepper. 

Make  a  sauce  by  boiling  milk,  cream,  butter,  pepper* 
flour  and  parsley.  Fry  bacon  and  cut  the  eggs  in  half. 
Pour  the  sauce  over  the  eggs  and  bacon  just  before  serv- 
ing. 


EGGS  WITH  BKOWNED  BUTTER 

6  eggs.  1/2  teaspoon  salt. 

2  tablespoons  butter.  1/4  tablespoon  vinegar. 

1/4  teaspoon  cayenne  pepper. 

Fry  eggs.     Put  the  butter  in  skillet  and  let  it  brown, 
add  vinegar,  salt  and  pepper,  and  pour  over  eggs. 


DEVILED  EGGS  WITH  TOMATOES. 

9  eggs.  1  1/2  pts.  tomatoes. 

1/2  teaspoon  cayenne  pepper.      1  tablespoon  butter. 
1/2  teaspoon  grated  onion.  1  teaspoon  corn  starch. 


160  THE  OLD  AND  NEW  COOK  BOOK. 


Cook  tomatoes  with  onions,  salt  and  pepper  for  rJ. 
10  minutes,  then  add  butter,  parsley  and  corn  starch  and 
cook  10  minutes  longer.    Beat  eggs  lightly,  stir  them  into 
tomatoes  and  serve  on  buttered  toast. 


HAM  AND  EGG  CAKES. 

8  eggs.  2  tablespoons  milk. 

3/4  cup  minced  ham.  1  teaspoon  flour. 

A  little  black  pepper. 

Beat  eggs  lightly  with  flour  and  milk,  add  the  ham 
and  pepper,  fry  in  cakes. 


MINCED  EGGS  WITH  HAM  OR  SAUSAGE. 

10  hard  boiled  eggs.  1/2  teaspoon  salt. 

1  cup  chopped  boiled  ham,  or  1  cup  milk. 
1/2  Ib.  fried  sausage.  1  cup  cream. 

1/4  teaspoon  red  pepper.  3/4  tablespoon  flour. 

2  tablespoons  butter.  8  pieces  buttered  toast. 

Make  a  sauce  by  boiling  milk,  cream,  flour  and  but- 
ter. Chop  eggs  with  sausage  or  ham,  put  into  sauce  and 
serve  on  buttered  toast. 


ASPARAGUS   OMELET. 

1  cup  cooked  asparagus  tips.  1  tablespoon  cream. 

12  eggs.  1/2  teaspoon  minced  parsley. 

1/4  teaspoon  cayenne  pepper.  1/2  teaspoon  salt. 

Beat  eggs  a  few  strokes,  add  cream,  salt,  pepper  and 
parsley,  stir  in  the  asparagus,  put  in  hot  buttered  skillet, 
cook,  fold  and  serve  on  hot  platter. 


EGGS.  161 


CRAB  OMELET. 

1  1/2  cups  picked  boiled  crabs. 

1  cup  cream.  10  eggs. 

1  tablespoon  butter.  1/2  teaspoon  salt. 

3/4  tablespoon  flour.  1  pinch  cayenne  pepper. 

Break  eggs  into  bowl  and  beat  about  10  strokes,  add  2 
teaspoons  of  cream,  salt  and  pepper.  Boil  and  thicken  the 
remainder  or  cream  with  flour  and  butter,  then  add  the 
crabs.  Put  eggs  in  a  hot  buttered  skillet,  when  partially 
cooked,  put  in  crabs,  and  fold.  Serve  on  hot  platter. 


HAM  OMELET. 
Made  the  same  as  shrimp  omelet,  omitting  salt. 


HERB   OMELET. 

10  eggs.  3  tablespoons  minced  parsley. 

1  tablespoon  cream.       2  teaspoons  minced  green  onion. 
1/2  teaspoon  salt.  1/2  pod  minced  red  pepper. 

Beat  eggs  with  cream  and  herbs  and  fry  in  hot  buttered 
skillet  and  fold.     Serve  on  hot  platter. 


OMELET  WITH   MUSHROOMS. 

12  eggs.  2  teaspoons  butter, 

1  cup  minced  mushrooms.     1  teaspoon  flour, 
1  cup  cream.  1/2  teaspoon  salt. 

1/4  teaspoon  cayenne  pepper. 


162  THE  OLD  AND  NEW  COOK  BOOK. 


Boil  cream,  put  in  flour  and  butter,  then  stir  in  salt, 
pepper  and  mushrooms.  Beat  eggs  about  8  strokes,  put 
into  hot  buttered  skillet,  partially  cook  then  put  in  mush- 
rooms and  fold.  Serve  on  hot  platter. 


OYSTEB  OMELET. 

16  eggs.  1  cup  cream. 

40  oysters.  2  teaspoons  butter. 

1/2  teaspoon  salt.  2  teaspoons  flour. 

1/4  teaspoon  cayenne  pepper. 

Chop  oysters,  put  into  a  hot  sauce  pan  and  cook  about 
5  minutes,  then  add  cream,  butter,  flour,  salt,  pepper  and 
parsley.  Beat  eggs  about  8  strokes,  put  into  hot  buttered 
skillet,  when  partially  cooked  add  oysters  and  fold.  Serve 
on  hot  platter. 


GBEEN  PEA  OMELET. 
Boil  the  peas  and  make  the  same  as  asparagus  omelet. 


BUM  OB  KIBSCH  OMELET. 

i 

1  tablespoon  cream.          8  tablespoons  powdered  sugar. 
16  eggs.  1/2  glass  fruit  jelly. 

2  teaspoon  butter.  1/2  glass  rum  or  kirsch. 

Beat  eggs  lightly  with  a  little  sugar  then  add  cream , 
fry  in  hot  buttered  skillet ;  when  cooked  put  jelly  on  top 
and  fold.  Put  on  hot  platter,  sprinkle  with  powdered 
sugar,  pour  rum  or  kirsch  over  and  set  on  fire  when 
served. 


EGGS. 


SARDINE  OMELET. 

Made  the  same  as  other  omelets;  except  that  you  re- 
move bones  from  sardines  and  fry  in  butter  before  folding 
in  omelet. 


SHRIMP   OMELET. 

14  eggs.  1  1/2  cups  chopped  boiled  shrimp. 

1  tablespoon  cream.  1/2  teaspoon  salt  and  pepper  each 

2  teaspoons  butter.     1/2  teaspoon  minced  parsley. 

Beat  the  eggs  with  cream,  salt,  pepper  and  parsley, 
add  the  shrimp  and  cook  in  a  hot  buttered  skillet  a  few 
minutes  and  fold.  Serve  on  hot  platter. 


OMELET  SOUFFLE. 

18  eggs  beaten  separately. 

12  tablespoons  powdered  sugar,  sifted. 

Juice  of  2  lemons.  Grated  rind  of  1/2  lemon. 

Beat  the  yolks  of  eggs  and  add  the  sugar  by  degrees 
with  the  juice  of  2  and  the  grated  rind  of  1/2  lemon,  then 
stir  in  the  whites,  beaten  to  a  stiff  froth.  Bake  in  a 
quick  oven  and  serve  immediately. 


TOMATO  OMELET. 

12  eggs.  1/4  teaspoon  grated  onion. 

1  cup  tomatoes.  1  teaspoon  flour. 

1/2  tablespoon  butter.  1/2  teaspoon  salt. 

1/4  teaspoon  minced  parsley. 

Cook  the  tomatoes  5  minutes,  then  add  butter,  flour, 
parsley,  salt  and  onion,  when  cold  mix  with  beaten  e<?T 
fry  in  hot  butter  and  fold. 


164  THE  OLD  AND  NEW  COOK  BOOK. 

DKY   POACHED   EGGS  WITH   HAM   AND   CKEAM 

SAUCE. 

12  eggs.  3/4  cup  cream. 

4  slices  boiled  ham,  minced.  2  tablespoons  butter. 

1/2  teaspoon  minced  parsley.  1/2  teaspoon  salt. 

1/4  coffeespoon  cayenne  pepper.  1  teaspoon  flour. 

Put  eggs  into  individual  dishes  and  set  in  a  pan  of 
boiling  water  until  cooked.  Make  a  sauce  by  boiling 
cream  thickened  with  flour  and  butter,  when  cooked  add 
parsley  and  finely  minced  ham.  Pour  this  over  eggs  JUKC 
before  serving. 


POACHED  EGGS  WITH  MINCED  CHICKEN. 

1  chicken.  8  slices  toast 

8  poached  eggs.  2  teaspoons  flour. 

1  tablespoon  butter.  1  1/2  cups  cream. 

Boil  chicken  until  tender,  then  mince  fine  and  season 
with  salt  and  pepper,  add  a  sauce  made  by  boiling  cream, 
butter  and  flour.  Serve  on  buttered  toast  with  a  poached 
egg  on  each. 


POTATOES  BAKED  WITH  EGGS. 

12  extra  large  potatoes.  2  1/2  tablespoons  butter. 

12  eggs.  1/4   teaspoon  cayenne  pepper. 

1  cup  cream.  1  teaspoon  salt. 

Bake  potatoes  in  skin  until  soft,  cut  lengthwise  and 
scoop  out  the  center  and  beat  very  light,  adding  cream, 
butter,  salt  and  pepper.  Fill  both  sides  of  the  potatoes 
with  this,  leave  a  space  in  the  center  of  each,  break  a  raw 
egg  in  the  center  of  one,  put  one  on  top  of  the  other  and 
bake. 


EGGS.  166 


RAMAKIN. 

4  eggs.  1  tablespoon  flour. 

2  tablespoons  grated  cheese.  1  tablespoon  butter. 
1/4  teaspoon  cayenne  pepper. 

Beat  eggs  separately  and  light,  add  to  the  yolks,  flour, 
grated  cheese,  butter  and  pepper,  stir  in  whites.  Bake  in 
individual  dishes. 


DEIED  BEEF  WITH  SCEAMBLED  EGGS. 

1  Ib.  or  1  can  beef.  1  tablespoon  cream. 

12  eggs.  1  pinch  pepper. 

1  1/2  tablespoons  butter. 

Scald  beef  and  fry  in  butter.     Just  before  serving  add 
eggs  beaten  well,  cream  and  pepper.     Scramble. 


SCRAMBLED  EGGS  WITH  BEAINS. 

2  sets  veal  or  pig  brains.  8  pieces  buttered  toast. 

8  eggs.  1/2  teaspoon  salt. 

1  tablespoon  cream.  1  pod  pepper. 

2  tablespoons  butter. 

Wash  brains  and  boil  for  a  few  minutes  with  salt  and 
pepper.  Put  butter  into  hot  spider,  then  put  in  brains 
chopped  fine  and  cook  a  few  minutes  longer.  Beat  the 
eggs  with  cream,  scramble  with  brains  and  serve  on  toast. 


EGGS  SCEAMBLED  WITH  CHEESE. 

12  eggs.  1  tablespoon  cream. 

1  cup  grated  cheese.  1  tablespoon  butter. 

1/2  teaspoon  cayenne  pepper. 


166  THE  OLD  AND  NEW  COOK  BOOK. 


Beat  the  eggs  with  cream,  cheese,  pepper  and  salt. 
Heat  butter,  put  in  eggs,  stir  constantly  and  cook  a  few 
minutes. 


SCRAMBLED  EGGS  WITH  OYSTERS. 

10  eggs.  1  tablespoon  butter. 

40  oysters.  1/2  teaspoon  minced  parsley. 

1/2  teaspoon  salt.  1/2  teaspoon  cayenne  pepper. 

Cook  the  oysters  in  a  dry  hot  skillet  with  salt  and  pep- 
per for  5  minutes,  then  drain  and  add  butter  and  parsley, 
stir  in  whipped  eggs  and  cook  a  few  minutes  longer. 


SCRAMBLED  EGGS  WITH  SAUSAGE. 

12  eggs.  1  tablespoon  cream. 

1  Ib.  sausage.  1/2  teaspoon  minced  parsley. 

Fry  the  sausage  in  butter,  add  eggs  well  beaten  with 
salt,  pepper,  cream  and  parsley,  stir  and  cook  a  few  min- 
utes. Do  not  let  the  eggs  get  stiff. 


SCRAMBLED  EGGS  WITH  TRUFFLES. 

14  eggs.  1  tablespoon  butter. 

2  tablespoons  minced  truffles.  1  tablespoon  cream. 
1  teaspoon  salt  and  pepper.       8  pieces  toast. 

Mix  the  above  and  cook  in  hot  buttered  skillet  a  few 
minutes,  stirring  all  the  time.  Serve  on  hot  buttered 
toast 


EGGS. 


SHIRRED  EGGS  WITH  ANCHOVY  PASTE. 

9  eggs.  1  1/2  tablespoons  anchovy  paste. 

9  pieces  toast.  1  1/4  tablespoons  butter. 

1/2  coffeespoon  cayenne  pepper. 

Spread  butter  and  anchovy  paste  on  toast,  put  toast 
in  baking  dish  or  individual  dishes,  break  an  egg  and  put 
a  piece  of  butter  and  a  little  pepper  on  top  of  each,  bake 
a  few  minutes. 


SHIRRED  EGGS  WITH  CHEESE. 

12  eggs.  2  tablespoons  butter. 

1  Ib.  grated  cheese.  1/2  teaspoon  salt. 

1/4  teaspoon  cayenne  pepper. 

Put  a  tablespoon  of  cheese  in  the  bottom  of  each  indi- 
vidual dish  and  break  2  eggs  into  every  one,  cover  with 
cheese  and  butter,  bake  a  few  minutes. 


EGGS  SHIRRED  IN  TOMATOES  WITH  HAM. 

8  large  tomatoes.       2  slices  cooked  ham,  minced. 

8  eggs.  1/2  teaspoon  Worcestershire  sauce. 

1/2  tablespoon  butter.  1/2  cup  bread  crumbs. 

Cut  off  the  tops  of  tomatoes  and  take  out  the  center, 
leaving  the  shell.  Chop  this  up  with  bread,  ham  and  then 
add  sauce,  fry  in  butter  and  half  fill  shells.  Break  an 
egg  in  each  shell,  put  a  bit  of  butter  on  each  and  bake 
about  5  minutes. 


STARCHED  EGGS. 

12  hard  boiled  eggs.  1  tablespoon  flour. 

1  cup  milk.  1  teaspoon  minced  parsley. 

1  cup  cream.  1/2  teaspoon  salt. 

2  tablespoons  butter.  1  pinch  cayenne  pepper. 


168  THE  OLD  AND  NEW  COOK  BOOK. 


Slice  the  eggs  in  half  and  keep  hot.  Make  a  sauce  of 
milk,  when  the  milk  is  boiling  add  flour,  butter,  salt,  pep- 
per and  parsley,  cook  this  until  flour  is  done,  then  pour 
over  the  eggs. 


STUFFED  EGGS. 

12  hard  boiled  eggs.  1  tablespoon  bread  crumbs. 

2  tablespoons  water.  1/2  tablespoon  butter. 

1/4  teaspoon  minced  onion.  1/2  teaspoon  salt 
1  teaspoon  minced  parsley.     1  pinch  cayenne  pepper. 

Peel  and  slice  eggs  lengthwise  through  the  center ;  take 
out  the  yolks,  cream  with  butter,  onion,  parsley, 
water,  bread  crumbs,  salt  and  pepper,  then  put  back  into 
whites  and  spread  a  little  butter  over  each;  set  in  stove 
to  get  thoroughly  heated. 


SWISS  EGGS. 

12  eggs.  1/2  cup  milk. 

2  cups  grated  cheese.  1/2  teaspoon  mustard. 

1/2  teaspoon  cayenne  pepper.  2  tablespoons  butter. 

Dissolve  the  mustard  in  milk,  add  salt  and  pepper. 
Put  the  cheese  in  a  baking  dish  and  pour  the  millTover 
it  and  add  bits  of  butter;  break  the  eggs  whole  on  the 
cheese,  add  the  rest  of  the  butter  and  bake  about  15  min- 
utes. 


BREAD  AND  YEAST 
POWDER. 


BATTER  BEEAD. 

1  pt.  milk.  1  tablespoon  butter. 

1  pt.  meal.  1  teaspoon  salt. 

2  eggs  beaten  separately.  1  teaspoon  yeast  powder. 
2  cups  boiling  water. 

Scald  meal  with  2  cups  of  boiling  water,  when  cold  add 
the  yolks  of  eggs,  milk,  salt,  yeast  powder,  butter  and 
whites  of  eggs.  Bake  about  20  minutes. 


BATTEE  BEEAD  WITHOUT  MILK. 

1  pt.  meal.  2  eggs  beaten. 

1  tablespoon  butter.  1  1/2  pta  boiling  water. 

1  teaspoon  salt.  1  teaspoon  yeast  powder. 

Scald  meal  and  butter  with  boiling  water,  when  cool 
add  eggs,  salt  and  yeast  powder.  Bake  in  a  buttered 
dish.  Serve  in  the  dish  it  was  baked  in. 


BOSTON  BEOWN  BEEAD. 

1  pt.  sour  or  butter  milk.  1  teaspoon  salt. 

1  cup  molasses.  2  cups  graham  flour. 

1  teaspoon  soda  beaten  in  molasses.  1  cup  corn  meal. 

Beat  all  the  above  very  light,  put  in  a  mould,  steam 
about  3  hours  and  bake  1/2  hour. 


174  THE  OLD  AND  NEW  COOK  BOOK. 


CORN  BREAD. 

3  cups  meal.  1  tablespoon  lard. 

1  cup  boiled  hominy.  1  1/2  cups  boiling'  water. 

2  teaspoons  yeast  powder.  1/2  teaspoon  salt. 
1  pt  milk.  2  eggs, 

Mix  the  hominy  with  meal  and  lard  and  pour  boiling 
water  over,  and  let  stand  until  cold.  When  cold  stir  in 
eggs,  milk  and  yeast  powder.  Have  the  pan  buttered  and 
very  hot  before  putting  in  the  mixture.  Bake  about  20 
minutes. 


CRACKLING  BREAD    (PLANTATION). 

1  cup  minced  cracklings.       1  teaspoon  salt 

1  pt.  meal1.  1  1/2  cups  boiling  water. 

Pour  boiling  water  over  cracklings,  meal  and  salt,  stir 
well.  When  cold  make  into  cakes,  drop  in  a  well  greased 
pan  and  bake  until  it  becomes  a  nice  brown. 


CORN  DODGERS. 

2  cups  meal.  1  egg. 

1  tablespoon  lard.  1  tablespoon  milk. 

1  teaspoon  salt  1  cup  boiling  water. 
1  teaspoon  yeast  powder. 

Mix  salt,  lard  and  meal  with  boiling  water, 
stirring  well ;  when  cold  add  the  whipped  yolk  of  egg  and 
milk,  beat  this  well  and  then  put  in  the  stiff  whites. 
Drop  the  batter  in  a  greased  pan  with  a  spoon,  like  cakes. 
Bake  in  a  hot  oven  about  15  or  20  minutes. 


BREAD  AND  YEAST  POWDER. 


CORN  PONE. 

L  pt.  meal.  1  teaspoon  yeast  powder. 

1/2  teaspoon  salt  1  pt.  boiling  water. 

1/2  tablespoon  lard. 

Scald  meal  with  the  lard  in  it,  when  cold  add  yeast 
powder  and  salt.  Make  into  small  pones  and  bake  in  a 
hot  oven. 


EICE  BEEAD. 

1  cup  boiled  rice.  1  teaspoon  salt. 

1  tablespoon  butter.  3  eggs  beaten  separately. 

1  cup  meal.  1  qt.  sweet  milk. 

2  teaspoons  yeast  powder. 

Mix  all  well  together,  and  bake  about  15  or  20  minutes. 


BUNS. 

2  Ibs.  flour.  10  eggs  beaten  separately. 

1  1/2  cups  sugar.          1/2  teaspoon  powdered  cinnamon. 

1  Ib.  butter.  2  teaspoons  yea&t  powder. 

Cream  butter  and  sugar,  add  yolks  of  eggs,  flour,  yeast 
powder,  and  cinnamon ;  mix  well  and  stir  in  white  of  eggs. 
Drop  with  a  spoon  in  a  buttered  pan  and  bake  until 
brown. 


BUNS  OR  EUSKS. 

1  pt.  boiled  milk. 

1  yeast  cake  dissolved  in  1/2  cup  tepid  water. 

2  tablespoons  sugar.  3  eggs  well  beaten. 

1  teaspoon  salt.  2  tablespoons  butter. 

2  qts.  flour. 


176  THE  OLD  AND  NEW  COOK  BOOK. 


Mix  all  the  ingredients  well  together,  at  night>  and  set 
aside.  Next  morning  knead  until  it  blisters.  Make  into 
roll  s^  set  in  a  warm  place  to  rise;  rub  over  with  butter 
and  bake  in  a  moderately  hot  oven. 


LOST  BKEAD. 

12  slices  bread.  3  spoons  brandy. 

6  eggs.  1/2  cup  sugar. 

2  spoons  orange  flower  water. 

Mix  eggs,  brandy,    orange    flower    water    and    sugar, 
moisten  bread  in  this  and  fry  until  brown. 


ROLLS. 

1  yeast  cake,  1  tablespoon  lard. 

1  tablespoon  white  sugar.       2  qts.  flour. 
1  teaspoon  salt.  1  pt.  water. 

Dissolve  yeast  cake  in  warm  water,  stir  in  the  sugar, 
salt,  lard,  and  3  pts.  flour,  set  in  a  warm  place  to  rise 
for  about  6  hours,  then  work  in  the  rest  of  the  flour, 
mould  into  rolls,  place  in  a  warm  place  and  let  rise  2 
hours  longer.  Bake  in  a  moderate  oven;  mop  with  but- 
ter while  baking. 


PEMBERTON  ROLLS. 

1  pt.  boiled  milk.  2  eggs. 

1  cup  butter  melted  in  milk.  1  teaspoon  salt 
1  cake  Fleishman's  yeast  in  1/2  cup  water. 
Flour  to  make  a  stiff  dough. 

Mix  yeast  cake,  salt,  milk,  butter  and  flour.  Set  to  rise 
at  night,  next  morning  add  eggs  and  the  rest  of  the 
flour,  knead  well,  shape  into  rolls,  let  rise  again  and 
bake.  Mop  with  butter  while  baking. 


BREAD  AND  YEAST  POWDER.  177 


SALLY  LUNN  WITH  YEAST. 

1  pt.  milk.  1  oz.  sugar. 

2  ozs.  butter,  melted  in  milk.    3  eggs  well  beaten. 
Flour  to  make  a  stiff  dough.    1  teaspoon  salt. 
1/2  yeast  cake  dissolved  in  1/2  cup  water. 

Mix  well  together  milk,  butter,  sugar,  salt,  yeast,  and 
enough  flour  to  make  a  stiff  dough,  and  set  aside  over 
night.  Next  morning  add  eggs  beaten  separately,  put 
this  in  two  buttered  pans,  set  in  warm  place  to  rise,  then 
bake  in  a  moderate  hot  oven. 


SALLY  LUNN. 

14  ozs,  flour.  1  cup  milk. 

4  eggs.  1  cup  butter. 

1  teaspoon  cream  of  tartar  sifted  in  flour. 
1/2  teaspoon  soda  dissolved  in  water. 

Mix  and  bake  in  buttered  pans. 


CREAM  TOAST. 

1  1/2  cups  cream.  2  tablespoons  butter. 

1  1/2  cups  milk.  1  tablespoon  flour. 

12  pieces  toast. 

Butter  the  toast.     Boil  milk  and  cream,  stir  in  flour 
and  butter,  pour  over  toast. 


YEAST  POWDER. 

2  Ibs.  cream  of  tartar.  1  lb.  bicarbonated  soda. 

1  1/2  Ibs.  flour. 

Mix  all  together  and  sift  twelve  times.     It  is  the  best 
and  cheapest.     Keep  in  tight  jars. 


BISCUITS. 


CEEAM  OF  TARTAR  AND  SODA  BISCUITS. 

1  1/2  qts.  flour.  1  teaspoon  soda  mixed  with  flour. 

2  teaspoons  cream  of  tartar  sifted  in  flour. 

1  tablespoon  lard.  1  cup  sweet  milk. 

Mix  all  the  above  with  a  fork,  handling  as  little  as 
possible.  Do  not  roll  and  cut  until  ready  to  bake.  Bake 
in  a  quick  oven. 


HARD  BEAT  BISCUITS.     (No.  1.) 

2  qts.  flour.  1  pinch  soda. 

1  taespoon  salt.  3/4  cup  milk. 

1  1/4  ozs.  butter  and  lard  each,  mixed.  3/4  cup  water. 

Make  the  above  into  a  stiff  dough  and  beat  with  mallet 
or  work  in  biscuit  machine  until  it  blisters.    Bake  slowly. 


HARD  BEAT   BISCUITS.      (No.   2.) 

1  qt.  flour.  1  teaspoon  salt. 

2  tablespoons  butter.  1  cup  sweet  milk. 
1  pinch  soda. 

Mix  all  the  above  and  beat  with  a  wooden  hammer  or 
work  in  biscuit  machine  until  the  dough  blisters.  Bake 
in  a  slow  oven. 


182  THE  OLD  AND  NEW  COOK  BOOK. 


POTATO  BISCUITS. 

4  large  boiled  potatoes.         1  cup  boiled  milk. 
1  tablespoon  lard.  1  teaspoon  salt. 

1/2  yeast  cake  dissolved  in  1/2  cup  water. 
Enough  flour,  to  make  a  stiff  dough. 

Mash  potatoes  and  scald  with  milk  and  set  aside  to 
get  cold,  then  add  yeast,  lard  and  salt.  Let  this  rise  all 
night;  in  the  morning  work  in  flour,  set  in  warm  place  to 
rise  again.  Bake,  butter  tops  while  baking. 


SODA  BISCUITS  WITH  SWEET  MILK. 

2  qts.  flour.  1  teaspoon  salt 

2  tablespoons  butter.  Milk  to  make  a  stiff  dough. 

1/2  teaspoon  soda  sifted  in  flour. 

Mix,  roll,  make  into  biscuits  and  bake. 


SOUR  MILK  BISCUITS. 

1  pt.  sour  milk.  1  teaspoon  soda  sifted  in  flour. 

2  qts.  flour.  1  teaspoon  cream  of  tartar. 
2  teaspoon  salt.                2  heaping  teaspoons  lard. 

Make  into  a  soft  dough  and  bake  quickly. 


MUFFINS. 


CHAMPION  MUFFINS. 

2  cups  flour.  2  eggs  beaten  separately. 

2  cups  milk.  2  teaspoons  yeast  powder 

3/4  cup  mixed  lard  and  butter. 

Beat  all  lightly  together  and  bake  as  soon  as  made. 


COKN  MEAL  MUFFINS. 

1  qt.  meal.  1  tablespoon  sugar. 

4  eggs  beaten  separately.  2  1/2  teaspoons  yeast  powder. 
1  teaspoon  salt.  2  heaping  tablespoons  butter. 

1/2  cup  flour.  1  pt.  milk. 

Mix  and  bake  in  muffin  rings. 


SWEET  COEN  MUFFINS. 

1/4  Ib.  sugar.  6  ozs.  corn  meal. 

3  ozs.  butter.  1  teaspoon  salt. 

1  pt.  sweet  milk.  2  teaspoons  yeast  powder. 

10  ozs.  flour.  4  eggs. 

Cream  butter  and  sugar,  stir  in  eggs  one  at  a  time, 
then  the  milk,  flour,  meal  and  yeast  powder.  Bake  in 
muffin  rings. 


.186  THE  OLD  AND  NEW  COOK  BOOK. 


NEW  YORK  MUFFINS. 

2  eggs  beaten  separately.        1  teaspoon  salt. 
2  cups  milk.  3  cups  sifted  flour. 

1  1/2  teaspoons  yeast  powder. 

Mix  and  bake  the  same  as  other  muffins. 


POP  OVERS. 

2  eggs,  beaten  lightly.  1  teaspoon  salt. 

2  cups  sifted  flour.  2  cups  milk. 

Make  this  batter  smooth  and  press  through  a  seive, 
and  bake  in  iron  muffin  rings  in  a  slow  oven. 


WAFFLES. 


BANNER  WAFFLES. 

1  qt.  flour.  1/2  teaspoon  salt. 

1  qt.  milk.  1  teaspoon  corn  meal. 

1  1/2  tablespoons  butter.  4  eggs  beaten  separately. 

2  teaspoons  yeast  powder. 

Beat  the  yolks  lightly,  stir  in  the  milk,  then  the  melted 
butter,  flour  mixed  with  yeast  powder,  salt  and  lastly 
the  whites  whipped  to  a  stiff  froth.  Have  irons  hot  and 
buttered,  cook  quickly. 


HOMINY  WAFFLES. 

1/2  cap  boiled  hominy.  1  1/2  pts.  milk. 

1  tablespoon  butter.  l/2pt.  cold  water. 
3  eggs  beaten  separately.  1/2  teaspoon  salt. 

2  pts.  flour.  2  teaspoons  yeast  powder. 

Mix  the  yolks  of  eggs  and  butter  with  the  cold  hominy, 
add  flour,  milk  and  water  and  beat,  then  add  the  whites 
whipped  stiff  and  yeast  powder.  Have  the  waffle  irons 
hot;  do  not  grease  them  too  much. 


190  THE  OLD  AND  NEW  COOK  BOOK. 


RICE  WAFFLES. 

1  qt.  milk.  3  eggs  beaten  separately. 

1/2  cup  boiled  rice.  2  teaspoons  yeast  powder. 

1  tablespoon  butter.  A  little  salt. 

Add  the  butter,  salt  and  milk  to  the  rice  while  warm. 
When  cold  add  the  eggs  beaten  well,  then  stir  in  whites 
whipped  stiff,  flour  and  yeast  powder.  Bake  in  waffle 
irons  and  serve  hot. 


CHEESE   STRAWS. 


1  cup  grated  cheese.  1 

1/4  cup  butter.  1/2  teaspoon  cayenne  pepper. 

1  1/2  cups  flour.  1  gill  water. 

Mix  cheese,  flour,  butter,  pepper  and  water  together, 
roll  and  cut  into  strips.  Polish  the  top  of  each  straw  or 
or  biscuit  with  the  whipped  white  of  egg.  Bake  in  a 
moderate  oven. 


FRITTERS. 


BANANA  FRITTERS. 

4  bananas.  1  cup  cracker  flour. 

1  egg.  1  cup  milk. 

1  teaspoon  yeast  powder. 

Beat  the  bananas  to  a  cream,  add  egg,  milk  and  cracker 
flour  sifted  with  yeast  powder,  then  fry  in  hot  lard  and 
dust  with  sugar. 

Can  be  served  with  lemon  or  vanilla  sauce. 


PEACH  FRITTERS. 

2  cups  flour.  2  cups  milk. 

3  eggs.  2  tablespoons  sugar. 

G  soft  peaches.  2  tablespoons  baking  powder. 

Make  a  batter  of  flour,  eggs  and  yeast  powder,  stir  in 
peaches  cut  fine.  Fry  in  hot  lard  and  dust  with  powdered 
sugar. 


RICE  FRITTERS. 

1  1/2  cups  boiled  rice.  1  teaspoon  cinnamon. 

1  cup  flour.  3  tablespoons  sugar. 

1  cup  milk.  2  eggs. 

2  teaspoons  yeast  powder. 


194  THE  OLD  AND  NEW  COOK  BOOK. 


Ma-ke  a  batter  of  flour,  eggs,  milk  and  yeast  powder, 
stir  in  the  rice,  cinnamon  and  sugar.  Fry  in  boiling 
lard,  dust  with  sugar. 


VANILLA  FEITTEKS. 

3  eggs.  1  cup  sugar. 

3  cups  flour.  2  1/2  teaspoons  baking  powder. 

3  cups  milk.  1  tablespoon  vanilla. 

Mix  the  same  as  other  fritters    and    fry    until    light 
brown,  sprinkle  with  sugar. 


GRIDDLE  CAKES. 


COKN  MEAL  GEIDDLE  CAKES  WITH  KICE. 

1/2  pt.  meal.  1  pt.  milk. 

1  tablespoon  boiled  rice  or  hominy.  1  tablespoon  flour. 

2  eggs  beaten  separately.  1/2  teaspoon  salt. 
1  teaspoon  yeast  powder. 

Mix  meal  with  hot  hominy  or  rice,  when  cold  add  eggs, 
milk,  salt  and  yeast  powder,  then  add  the  whites.  Fry  in 
thin  cakes. 


CORN  MEAL  CAKES. 

1/2  pt.  meal.  2  eggs  beaten  separately. 

1/2  teaspoon  salt.  1  pt.  milk. 

1  tablespoon  flour.  1  teaspoon  yeast  powder. 

Make  a  batter  of  all  the  above  and  then  add  whites 
whipped  to  a  stiff  froth.  Eub  the  grid  irons  with  a  piece 
of  bacon  and  make  cakes  very  thin,  stir  the  batter  every 
time  it  is  used. 


BUCKWHEAT  CAKES. 

1  cup  sifted  meal.  1/2  teaspoon  soda, 

1  qt.  boiling  milk.  1  teaspoon  salt. 

3  cups  buckwheat.  1  egg. 
1  tablespoon  molasses. 


198  THE  OLD  AND  NEW  COOK  BOOK. 


Scald  meal  with  boiling  milk,  when  cold  add  buck- 
wheat. Leave  this  over  night;  in  the  morning  stir  in 
the  molasses,  soda,  salt  and  egg  beaten  very  light.  Fry 
on  hot  griddle. 


CORN  DEOP  CAKES. 

1  pt.  meal.  1/2  teaspoon  salt. 

1  teaspoon  lard.  1  cup  boiling  milk. 

2  eggs,  beaten  separately. 

Pour  boiling  milk  over  meal  and  stir  in  salt  and  lard. 
When  cold  add  the  yolks  of  eggs,  beaten  well,  and  if  too 
thick  add  a  little  more  milk,  then  put  in  the  whites 
whipped  to  a  stiff  froth.  Drop  batter  with  a  spoon  on 
greased  griddle  and  fry. 


FLANNEL  CAKES. 

1  pt.  flour.  1  teaspoon  soda. 

1  pt.  buttermilk.  1/2  teaspoon  salt. 

Beat  all  the  above  together  and  bake  into  cakes. 


HOE  CAKES. 

1  pt.  meal.  1  teaspoon  lard. 

1/2  teaspoon  salt.  1  cup  boiling  water. 

1/2  cup  milk. 

Scald  meal,  stir  in  salt  and  lard,  let  stand  for  about  2 
hours,  then  add  milk.     Bake  into  cakes  on  a  hot  griddle. 


MUSH  CAKES. 

1  pt  water.  1  teaspoon  salt 

1  cup  meal.  2  eggs  beaten  separately. 

1  pt  flour.  1  pt  milk. 

1  teaspoon  yeast  powder. 


GRIDDLE  CAKES.  199 


Boil  water  and  add  meal,  when  cold  add  flour,  milk, 
salt  and  yolks,  then  the  whites  whipped  to  a  stiff  froth 
and  yeast  powder.  Make  into  cakes  and  fry. 


PAN  CAKES. 

2  cups  flour.  1/2  cup  sugar. 

3  1/2  cups  milk.  1/2  cup  butter. 
2  eggs.  1  lemon. 

1  teaspoon  yeast  powder.       1/4  teaspoon  salt. 


Mix  flour,  milk,  eggs  beaten  separately,  yeast  powdeT> 
and  salt,  fry  in  large  cakes.  Cream  butter  and  sugar  and 
add  the  lemon  juice.  When  the  cakes  are  fried  butter 
each  one  with  this  and  roll. 


STALE  BREAD  CAKE. 

1  1/2  pts.  boiling  milk.  1  tablespoon  butter. 

1  cup  bread  crumbs.  2  eggs  beaten  separately. 

1  cup  flour.  1/2  teaspoon  salt. 
1  teaspoon  yeast  powder. 

Pour  the  boiling  milk  over  the  bread  crumbs,  when 
cold  add  to  this  flour,  butter,  yolks  of  eggs,  salt  and  then 
the  whites  whipped  stiff  and  the  yeast  powder.  Fry, 
but  not  too  quickly. 


WHEAT  CAKES. 


3/4  Ib.  flour.  1  teaspoon  salt. 

2  teaspoons  baking  powder.    3  eggs  beaten  separately. 

Milk  enough  to  make  a  batter. 


WO  THE  OLD  AND  NEW  COOK  BOOK. 


Mix  all  altogether,  putting  in  last  the  whites  of  eggs 
beaten  to  a  stiff  froth  and  yeast  powder.  Fry  on  hot 
buttered  griddle. 


WHEAT  CAKES  WITH  HOMINY. 

1  pt.  flour.  2  eggs  beaten  separately. 

1/2  teaspoon  salt.  1  teaspoon  sugar. 

1  pt.  milk.  1  teaspoon  yeast  powder. 

1  tablespoon  soft  boiled  rice  or  hominy. 

After    mixing    add    the    whipped    whites    and     yeast 
powder.     Fry  on  hot  buttered  griddle. 


PASTRY  AND  PIES. 


PASTRY  No.  1. 

8  ozs.  flour.  2  ozs.  lard. 

1  coffeespoon  salt.  2  ozs.  butter. 

4  tablespoons  ice  water. 

Mix  all  together  and  roll  into  thin  sheets. 


PASTRY  NO.  2. 

16  ozs.  flour.  Juice  of  1/2  lemon. 

12  ozs.  butter.  Yolk  of  1  egg. 

1  gal.  ice  water. 

Mix  with  a  fork  the  flour  with  one-half  of  the  butter, 
yolk  of  egg,  ice  water  and  lemon  juice.  Roll  pastry  thin, 
spread  on  it  the  balance  of  the  butter,  fold  and  roll 
several  times  until  well  mixed. 


SWEET  APPLE  PIE. 

18  apples.  2  tablespoons  butter. 

2  eggs.  1  1/2  cups  sugar. 

1/2  cup  cream.  1  lemon. 

Grate  apples  and  beat  in  melted  butter,  sugar,  cream, 
eggs  and  the  juice  of  lemon;  put  this  in  pastry  with 
strips  of  pastry  across  and  bake. 


THE  OLD  AND  NEW  COOK  BOOK. 


DUTCH  APPLE  PIE. 

1  cup  brown  sugar.      1  teaspoon  powdered  cinnamon. 
1  doz.  apples.  1/2  cup  butter. 

Peel  and  core  apples  and  slice  very  thin,  put  into  pastry 
and  cover  with  sugar,  a  little  cinnamon  and  butter,  then 
put  in  another  layer  of  apples  fixed  in  the  same  way. 
Bake  about  3/4  of  an  hour. 


CHEESE  PIE. 

Yolks  of  4  eggs.  4  1/2  ozs.  sugar. 

4  ozs.  butter.  2  tablespoons  powdered  sugar. 

Beat  lightly  together  the  yolks  of  4  eggs  the  white  of 
1  egg,  melted  butter  and  sugar.  Put  into  pastry  and 
bake  slowly  until  cooked ;  then  put  on  top  a  meringue 
made  of  the  whites  of  3  eggs  and  powdered  sugar  and 
bake  a  little  longer. 


CHOCOLATE   PIE. 

1  qt.  milk.  2  tablespoons  corn  starch. 

1  cup  sugar.  5  tablespoons  grated  chocolate. 

1  tablespoon  butter.  1  tablespoon  vanilla. 

3  eggs,  2  tablespoons  powdered  sugar. 

Make  a  pastry  and  bake  it,  then  put  in  the  cream, 
which  is  made  by  boiling  milk  with  chocolate,  corn  starch, 
sugar,  butter,  yolks  of  eggs  and  vanilla,  bake  about  5 
minutes. 

Make  a  meringue  of  the  whites  of  eggs  and  2  table- 
spoons of  powdered  sugar  and  put  on  top  and  bake  again 
a  few  minutes  until  brown 


PASTRY  AND  PIES.  205 


COCOANUT  PIE. 

2  eggs.  1  tablespoon  butter. 

1/2  cocoanut  (grated).          1  cup  sugar. 
1  teaspoon  vanilla. 

Mix  all  together,  bake  pastry,  put  coeoanut  filling  in 
and  bake  again. 


CRANBERRY  PIE. 

1  cup  cranberries.  2  cups  sugar. 

2  cups  water. 

Boil  cranberries  with  water  for  1/2  hour,  then  add 
sugar  and  boil  15  minutes  longer.  Put  between  pastry 
and  bake. 


CREAM  CHEESE  PIE. 

2  cream  cheese.  1  tablespoon  flour. 

1  cup  cream.  8  tablespoons  sugar. 

4  eggs.  1/2  teaspoon  cinnamon. 

Mix  cheese,  cream  andflour  together,  add  whipped  eggs, 
sugar  and  cinnamon,  beat  well,  put  in  pastry  and  bake. 


CREAM  AND  CITRON  PIE. 

Lightly  beaten  yolks  of  5  eggs. 

2  level  tablespoons  flour.        1  pt.  cream. 

1  teaspoon  butter.  1/4  teaspoon  lemon  extract. 

4  ozs.  sugar.  4  ozs.  citron. 

Mix  well  together  eggs,  butter,  flour,  sugar,  cream, 
citron  and  lemon  extract,  put  into  cooked  pastry,  and 
bake  until  brown. 


206  THE  OLD  AND  NEW  COOK  BOOK. 


LEMON  PIE. 

2  tablespoons  butter.  3  lemons. 

2  tablespoons  flour.  1  1/2  cups  sugar. 

8  eggs.  1  teaspoon  yeast  powder. 

Cream  butter  and  1  cup  of  sugar,  add  flour,  yeast 
powder,  yolks  of  eggs,  and  the  juice  of  3  and  the  rind  of 
1  lemon,  put  into  cooked  pastry  and  bake.  Then  put  a 
meringue  made  of  the  whites  of  eggs  and  1/2  cup  of 
sugar  on  top,  and  bake  a  few  minutes  longer. 


MINCE  MEAT  FOE  PIES. 

2  finely  minced  boiled  veal  tongues. 

1  Ib.  chopped  seeded  raisins.  1  Ib.  minced  suet. 

1  Ib.  whole  seeded  raisins.  1  teaspoon  salt. 

2  1/2  Ibs.  finely  minced   apples.   1  teaspoon  cloves. 
2  teaspoons  ground  cinnamon.        1  teaspoon  mace. 

1  teaspoon  grated  nutmeg.  1  1/2  Ibs.  currants. 

2  ozs.  candied  lemon  peel.  12  ozs.  sugar. 
2  ozs.  candied  orange  peel.  1/2  pt.  brandy. 
2  ozs.  candied  citron  peel.  1/2  pt  sherry. 

Mix  all  together,  put  in  jars  and  seal. 


PLANTATION  PIE. 

2  tablespoons  butter.  3  eggs. 

1  cup  sugar.  2  lemons. 

1  cup  molasses.  2  tablespoons  flour. 

Boil  molasses,  butter  and  sugar  15  minutes,  when  cold 
add  eggs,  juice  of  lemons  and  flour;  bake  in  pastry  r 
firm. 


PASTRY  AND  PIES.  207 


IRISH  POTATO  PIE. 

4  boiled  potatoes.  3  eggs. 

1/2  cup  sugar.  1  teaspoon  allspice. 

1  tablespoon  butter.  1  tablespoon  brandy. 
1/3  cup  cream. 

Mash  potatoes  with  cream  and  butter,  add  sugar,  yolks 
of  eggs,  brandy  and  allspice;  bake  in  pastry.  Make  a 
meringue  of  whites  of  eggs,  put  on  top  and  bake  a  few 
minutes  until  brown. 


PUMPKIN  PIE. 

1  pt.  stewed  pumpkin.  1  pinch  salt. 

1/2  pt  milk.  3/4  cup  sugar. 

3  eggs  beaten  separately.      I  1/2  tablespoons  butter. 

1/2  teaspoon  ground  ginger. 

Mix  all  the  above  ingredients  and  bake  in  cooked  pas- 
try. 


STRAWBERRY  SHORT  CAKE. 

2  qts.  strawberries.  1  1/2  tablespoons  butter. 

1  qt.  flour.  1  egg  well  beaten. 

1  teaspoon  salt.  1  pt.  milk. 

1  1/2  cups  sugar. 

2  teaspoons  cream  of  tartar  mixed  with  flour. 
1  level  teaspoon  soda  dissolved  in  milk. 

Mix  5  tablespoons  sugar  with  butter,  salt,  egg  and 
flour,  add  milk  and  make  into  a  soft  dough,  roll  this  into 
thin  sheets,  cut  and  bake  in  jelly  cake  pans;  while  hot, 
butter,  and  place  between  layers,  strawberries  crushed 
with  sugar.  Serve  with  sweet  cream. 


PUDDINGS,  JELLIES  AND 
CUSTARDS. 


APPLE   FAKCIE. 

1  doz.  large  apples.  3/4  cup  shelled  pecans  (minced). 

3/4  cup  seeded  raisins.  1/2  cup  citron  (minced  fine). 
1  pt.  whipped  cream.       2  cups  apples  (minced  fine). 
1  wine  glass  sherry.         1  cup  crystalized  cherries. 
1  pinch  grated  nutmeg.   2  tablespoons  powdered  sugar. 

Cut  off  tops  of  apples,  remove  the  inside  with  a  sharp 
knife  or  spoon.  Mix  together  the  citron,  rasins,  minced 
apple,  cherries,  pecans,  wine,  nutmeg,  sugar  and  3/4  of 
the  whipped  cream.  Fill  apple  shells  with  this  and  serve 
with  one  teaspoon  of  remaining  cream  on  top  of  each 
apple. 


APPLE  PUDDING. 

1  doz.  sliced  apples.  1  tablespoon  butter. 

1  cup  sugar.  3  eggs. 

1  1/2  cups  cream. 

Cook  apples  with  sugar  and  butter  until  soft,  then  press 
through  a  sullender,  add  cream,  the  yolks  of  eggs,  and 
bake  a  few  minutes.  Make  a  meringue  of  whites  of  eggs 
and  sugar,  put  on  top  and  bake  a  little  longer. 


BAKED  APPLE   DUMPLINGS. 

1  doz.  peeled  and  cored  apples.  1  pt.  w^ater. 

3  tablespoons  butter.  1  1/2  cups  sugar. 

1/2  teaspoon  powdered  cinnamon. 


212  THE  OLD  AND  NEW  COOK  BOOK. 

Steam  apples  about  1/2  hour.  Make  a  pastry  and  cut 
m  pieces  the  size  of  a  saucer  and  put  an  apple  on  ei<-< 
piece,  fill  center  of  apples  with  butter,  cinnamon  and 
sugar,  fold  in  pastry,  put  into  pan  with  1  pt.  of  water  1 
cup  of  sugar  and  1  tablespoon  of  butter.  Bake  and  baste 
frequently  until  brown. 


BARONESS  PUDDING. 

3/4  Ib.  suet  (minced  fine).    3/4  Ib.  flour. 
3/4  Ib.  raisins.  1/2  pt.  milk. 

1/4  teaspoon  salt. 
1/4  coffeespoon  soda  dissolved  in  the  milk. 

Mix  flour,  suet  and  salt  gradually  together,  add  the 
milk,  and  raisins,  beat  the  batter  very  light,  boil  in  a 
mould  4  1/2  hours.  Serve  hot  with  any  kind  of  sauce. 


BAVARIAN  CREAM. 

1/2  pkg.  gelatine,  soaked  in  cream.  1  cup  cream. 
2  ozs.  sugar.  1  pt.  milk. 

2  eggs  well  beaten  separately.  1  teaspoon  vanilla. 

3/4  of  cup  of  crystalized  cherries  (minced). 

Put  milk  with  cream  and  gelatine  on  in  a  double 
boiler,  stir  in  yolks  of  eggs  and  sugar  beaten  together 
while  boiling,  let  this  thicken,  then  set  aside  to  get  cool, 
when  cold  stir  in  vanilla,  white  of  eggs  and  cherries,  put 
into  moulds  and  set  on  ice  to  congeal.  Serve  with 
whipped  cream.  > 


BLANC   MANGE. 

1  qt.  sweet  cream.     1  wine  glass  Maraschino. 

1/2  cup  cold  milk.     4  ozs.  pounded  almonds. 

3  ozs.  sugar.  1/2  oz.  gelatine,  dissolved  in  milk. 

3  or  4  small  pieces  cinnamon  bark. 


PUDDINGS,  JELLIES  AND  CUSTARDS. 


Put  1  pt.  of  cream  on  to  boil  with  gelatine,  sugar,  and 
cinnamon,  when  boiled  set  aside  to  cool,  then  add  the 
other  pint  of  cream,  almonds,  and  Maraschino;  put  into 
moulds  that  have  been  dipped  in  ice  water,  and  set  on  ice 
until  congealed. 


BREAD  PUDDING. 

1  loaf  bread.  3  eggs. 

1  glass  jelly.  3  pts.  milk. 

1  cup  sugar. 

Trim  all  the  crust  from  bread,  break  bread  into  small 
pieces  and  soak  in  milk  about  1  hour,  beat  into  this  the 
yolks  of  eggs  and  sugar ;  set  into  a  pan  of  water  and  bake. 
When  baked  put  in  the  jelly,  and  then  the  whites  of  eggs 
beaten  to  a  stiff  froth,  on  top.  Bake  quickly  until  it  is 
light  brown.  Kaisins  or  prunes  can  be  added  to  the 
bread,  if  desired. 


CARAMEL  PUDDING. 

1  1/2  cups  sugar.  5  eggs. 

1  qt.  hot  milk.  1  teaspoon  of  vanilla. 

2  tablespoons  powdered  sugar. 

Burn  sugar  in  sauce-pan  until  it  is  brown,  then  stir 
in  hot  milk;  pour  this  gradually  over  the  beaten  yolks 
of  eggs  and  vanilla  stirring  all  the  time,  put  into  a  bowl, 
set  in  a  pan  of  water  and  bake  about  10  minutes.  Make 
a  meringue  of  whites  of  eggs  and  the  powdered  sugar, 
put  on  top  of  pudding,  bake  quickly  a  few  minutes  until 
brown ;  when  cold  serve  with  sweet  cream. 


THE  "NONE  SUCH"  CREAM  BATTER  PUDDING. 

8  eggs.  1  qt.  milk. 

12  tablespoons  flour. 

Beat  eggs  quickly,  add  flour  and  milk  and  bake  at  once. 
Serve  with  a  hard  sauce. 


814  THE  OLD  AND  NEW  COOK  BOOK. 


CHARLOTTE  RUSSE. 

Yolks  of  6  eggs.  1  pt.  milk. 

6  ozs.  sugar.  1  pt.  sweet  cream. 

1/4  oz.  gelatine.  1  teaspoon  vanilla. 
2  1/2  doz.  lady  fingers. 

Dissolve  the  gelatine  in  milk  and  put  into  a  double 
boiler,  when  boiling  add  eggs  and  sugar  beaten  together, 
when  thick  strain  and  set  aside  to  cool;  then  stir  in  the 
whipped  cream  and  vanilla.  Line  the  mould  with  lady 
fingers,  trimming  each  side  and  end,  put  the  cream  into 
the  mould  and  put  a  piece  of  white  paper  on  top  before 
putting  on  cover,  then  pack  mould  in  ice  and  salt.  Let  it 
stand  for  3  or  4  hours  before  serving. 


MOCK  CHARLOTTE  RUSSE  WITH  ALMONDS. 

1  pt.  milk.  1  cup  sugar. 

1  qt.  whipped  cream.  1  cup  blanched  almonds. 

Yolks  of  5  eggs.  11/2  doz.  lady  fingers. 

1  tablespoon  gelatine  dissolved  in  milk. 

Boil  the  milk,  with  gelatine  in  double  boiler,  stir  in  the 
yolks  creamed  with  sugar,  when  thick  set  aside  to  get 
cold.  Line  a  dish  with  lady  fingers ;  pour  in  the  custard, 
with  a  layer  of  almonds  and  cream  alternately,  putting 
a  thin  layer  of  almonds  on  top.  Put  on  ice  until  cold, 
then  serve. 


CHAMPAGNE  JELLY. 

1  1/2  ozs.  gelatine  dissolved  in  1/2  pt.  water. 

2  lemons.  1  pt.  water. 

5  cloves.  2  eggs,  whites  and  shells. 

1  or  2  pieces  cinnamon.         1  gill  white  wine. 
7  ozs.  cut  loaf  sugar.  1  pt.  champagne. 


PUDDINGS,  JELLIES  AND  CUSTARDS. 


Put  water  on  to  boil  with  gelatine,  spices  (in  a  small 
muslin  bag)  sugar,  juice  of  2  and  rine  of  1  lemon  and  1 
gill  wine,  when  this  comes  to  a  boil  add  the  whites  of 
eggs  and  shells  and  boil  5  minutes,  then  strain  through 
a  flannel  several  times.  Set  on  ice  to  congeal,  when 
nearly  firm  stir  in  the  champagne.  Serve  when  thor- 
oughly congealed. 


CHOCOLATE  JELLY. 

1  pt,  cream.  1/2  Ib.  sweet  chocolate. 

1  pt.  milk.  1/2  box  gelatine. 

3  eggs.  1  cup  sugar. 

1  teaspoon  vanilla. 

Boil  the  milk  and  cream  with  chocolate;  when  boiled 
stir  in  the  eggs  and  sugar,  put  into  double  boiler  and 
add  gelatine,  boil  about  5  minutes  longer,  then  take  off 
and  put  aside  to  get  cool,  when  nearly  cold  stir  in  vanilla, 
set  on  ice  until  congealed. 


CHOCOLATE  AND  BREAD  PUDDING. 

2  slices  soaked  bread.  4.  eggs. 

1  pt.  milk.  4  tablespoons  sugar. 

1/2  cake  sweet  chocolate.  2  tablespoons  butter. 
1/2  teaspoon  vanilla, 

Boil  milk,  stir  in  chocolate  and  butter,  then  pour  this 
over  the  bread  which  has  been  mixed  with  eggs,  sugar 
and  vanilla.  Bake  1/2  hour.  Serve  cold. 


CHOCOLATE  SOUFFLE. 

Chocolate  souffle  is  made  the  same  as  souffle  pudding, 
with  the  addition  of  1/2  Ib.  of  chocolate  boiled  in  milk. 


THE  OLD  AND  NEW  COOK  BOOK. 


COCOANUT  PUDDING. 

1  grated  cocoanut.  Whites  of  6  eggs  (whipped). 

1/4  Ib.  butter.  1  cup  cocoanut  milk. 

7  ozs.  sugar.  Season  with  vanilla. 

Cream  butter  and  sugar,  add  cocoanut,  cocoanut  milk, 
eggs  and  vanilla.  Bake  and  serve  when  cold.  This  can 
be  baked  in  pastry  as  a  pie. 


COTTAGE  PUDDING. 

3/4  cup  milk.  1  cup  sugar. 

2  eggs  well  beaten.  2  1/3  cups  flour. 

1  teaspoon  vanilla,  3/4  cup  seeded  raisins. 

2  heaping  tablespoons  butter. 

1  1/2  heaping  teaspoons  yeast  powder. 

Cream  butter  and  sugar,  add  eggs  beaten  separately, 
milk,  raisins,  and  flour  mixed  with  yeast  powder.  Bake 
3/4  hour  and  serye  hot  with  anv  kind  of  sauce. 


CUP  CUSTARD. 

1  qt.  milk.  6  eggs. 

1  1/2  cups  sugar.  1  teaspoon  vanilla. 

Dissolve  the  sugar  in  milk;  beat  the  eggs  together,  but 
not  too  light  then  mix  with  the  milk  and  sugar  and  add 
vanilla;  put  into  cups  or  moulds,  set  into  a  pan  of  water 
and  bake  until  it  becomes  firm  and  brown. 


DELMONICO  PUDDING. 

1  qt.  milk.  1  doz.  lady  fingers. 

5  yolks  of  eggs  (beaten).  1  wine  glass  sherry. 

5  tablespoons  sugar.  1  pt.  whipped  cream. 

3  tablespoons  corn  starch.  2  bxs.  giiava  jelly. 


PUDDINGS,  JELLIES  AND  CUSTARDS.  217 


Boil  milk  and  thicken  with  eggs,  sugar  and  corn  starch, 
and  put  aside  to  cool.  Place  1/2  of  the  lady  fingers 
soaked  in  wine  in  a  bowl,  pour  over  this  the  custard,  a 
box  of  guava  jelly  cut  fine,  then  put  in  the  balance  of  the 
lady  fingers  dipped  in  wine,  and  on  top  of  this  add  the 
cream  and  the  other  box  of  jelly  sliced  thin.  Put  on  ice 
and  serve  when  cold. 


FIG  PUDDING. 

1/4  Ib.  dried  figs  (cut  fine). 2  eggs. 

1/4  Ib.  bread  crumbs.  1/2  cup  milk. 

1/4  Ib.  suet  (minced).  1  teaspoon  yeast  powder. 

1/4  Ib.  sugar.  1  wine  glass  sherry. 

Chop  suet,  figs,  and  bread  crumbs  together,  add  eggs 
beaten  with  sugar,  yeast  powder  dissolved  in  milk,  and 
sherry.  Put  into  a  buttered  mould  and  boil  2  hours. 
Serve  hot  with  any  kind  of  sauce, 


FLOATING  ISLAND  WITH  GUAVA  JELLY. 

1  qt.  milk.  8  tablespoons  sugar. 

5  eggs.  2  boxes  of  Guava  jelly. 

Boil  milk  and  stir  in  yolks  of  eggs  beaten  with  sugar, 
and  set  on  ice.  When  cold,  add  whipped  whites  of  eggs, 
and  jelly  cut  in  fine  pieces.  Serve  when  very  cold. 


HASTY  PUDDING. 

6  eggs,  beaten  separately.       1/2  teaspoon  salt. 
6  tablespoons  flour.  1  qt.  milk. 

Dissolve  flour  in  milk,  add  salt  and  yolks  of  eggs  well 
beaten,  then  mix  in  the  whites  of  eggs  beaten  to  a  stiff 
froth ;  bake  immediately  in  a  buttered  dish  set  into  a  pan 
of  water.  Serve  hot  with  anv  kind  of  sauce. 


218  THE  OLD  AND  NEW  COOK  BOOK. 


ORANGE  JELLY. 

1  teacup  sugar.  Juice  of  8  oranges. 

1  pt.  milk.  1/4  Ib.  crystallized  cherries. 

1  pt.  whipped  cream.  2  lemons. 

Yolks  of  5  eggs.  1/2  box  gelatine,  soaked  in  water. 

8  orange  rines  cut  in  basket  shape. 

Put  the  milk  on  to  boil  with  gelatine,  add  the  sugar 
and  eggs  creamed  and  stir  until  it  thickens,  take 
from  fire  and  let  get  cold,  then  add  the  juice  of  8  oranges 
and  2  lemons.  Fill  orange  rines  with  this  and  put  on 
ice  to  congeal,  just  before  serving  add  a  tablespoon  of 
cream  and  a  teaspoon  of  crystallized  cherries  to  each. 


ORANGE  CUSTARD. 

6  oranges.  1  pt.  milk. 

1  cup  sugar.  3  eggs. 

2  tablespoons  corn  starch. 

Boil  the  milk  and  stir  in  the  corn  starch,  eggs  and  4 
tablespoon^  of  sugar  mixed  together.  Slice  the  oranges 
lengthwise  and  put  sugar  over  them  and  pour  the  custard 
over  this.  Whip  the  whites  of  eggs  to  a  stiff  froth,  add 
a  little  sugar  put  on  top  of  custard  and  bake  quickly 
until  brown.  Serve  cold. 


PEACH  PUDDING  (WITH  CUSTARD  SAUCE). 

1  doz.  or  1  can  peaches.        4  eggs  . 

1  1/2  cups  sugar.  1  pt,  milk. 

2  sticks  cinnamon.  1  teaspoon  vanilla. 

Mix  peaches  and  cinnamon  with  3/4  cup  of  sugar  and 
cook  about  1/2  hour.    Make  a  meringue  of  the  whites  of 


PUDLINGS,  JELLIES  AND  CUSTARDS.  219 


eggs  and  1/4  cup  of  sugar,  put  on  top  of  peaches  and 
bake  a  few  minutes,  Make  a  sauce  by  boiling  milk,  yolks 
of  2  eggs,  1/2  cup  of  sugar,  and  vanilla.  Serve  cold. 


PLUM  PUDDING. 

1  Ib.  seeded  raisins.  1/2  Ib.  flour. 

1  Ib.  currents.  1  pt.  milk. 

1  Ib.  suet  (minced  fine).  1  teaspoon  salt. 

1/4  Ib.  sugar.  1  wine  glass  brandy. 

1/2  Ib.  bread  crumbs.  1  wine  glass  sherry. 

1/4  Ib.  citron  (cut  fine).  1  grated  nutmeg. 

8  eggs,  beaten  separately.  2  teaspoons  baking  powder. 

Juice  and  grated  peeling  of  1  lemon. 

Mix  all  well  together  and  boil  6  hours  in  a  mould. 


"SIMPLE"  PLUM  PUDDING. 

6  ozs.  suet  (minced  fine).  3  ozs.  bread  crumbs, 

8  ozs.  seeded  raisins.  3  ozs.  flour. 

8  ozs.  currants.  1/2  teaspoon  salt. 

1/4  teaspoon  powdered  cinnamon.  1/4  grated  nutmeg. 

1/4  teaspoon  powdered  cloves.         1  oz.  citron. 

Juice  and  cut  peeling  of  1  orange.  4  ozs.  snira.r. 

3  eggs  beaten  separately.  1/2  pt.  milk. 

Mix  all  the  above  ingredients  together,  and  boil  in    a 
mould  6  hours.    Serve  with  any  kind  of  sauce. 


SWEET  POTATO  PUDDING. 

8  grated  sweet  potatoes.  1  qt.  milk. 

1  coffeespoon  powdered  cinnamon.  1  1/2  cups  sugar. 

1  1/2  tablespoons  butter.  3  eggs  well  beaten. 


THE  OLD  AND  NEW  COOK  BOOK. 


Melt  the  butter,  add  cinnamon,  sugar,  milk,  eggs  and 
potatoes,  mix  well  and  bake  in  a  pan  set  into  another  pan 
filled  with  water  about  1  hour. 


EICE  PUDDING. 

2  cups  boiled  rice.  1  1/2  pts.  milk. 

3  eggs.  !      ,     :  1/2  cup  sugar. 
1/4  teaspoon  vanilla. 

Jleat  milk,  mix  with  beaten  yolks  of  eggs  and  sugar, 
add  rice  and  vanilla,  and  bake  until  firm.  Make  a  mer- 
ingue of  whites  of  eggs  and  sugar;  put  on  top  of  padding 
and  bake  until  brown.  Serve  with  cream. 


EIOE  AND  PEACH  PUDDING. 

2  cups  boiled  rice.  6  level  tablespoons  sugar. 

1  doz.  or  1  can  peaches.          Whites  of  4  eggs. 
1  pinch  salt.  Juice  of  1/2  lemon. 

Mix  the  rice  with  sugar,  salt,  lemon  juice  and  peaches ; 
put  this  in  a  baking  dish  and  bake  10  minutes;  then  put 
on  top,  a  meringue  of  whites  of  eggs  and  sugar  and  bake 
a  few  minutes  longer.  Serve  cold  with  cream. 


ROLEY  POLEY  PUDDING. 

1/2  pt.  preserves,  or  cooked  fruit. 

8  ozs.  flour.  1/2  teaspoon  salt. 

4  ozs.  shredded  beef  suet.       2  tablespoons  ice  water. 

Make  a  pastry  of  flour,  suet,  salt  and  ice  water,  roll 
several  times.     Butter  the  sheet  with  preserves  or  fruit, 


PUDDINGS,  JELLIES  AND  CUSTARDS. 


leaving  one  inch  from  each  side,  then  roll  and  put  into  a 
well  floured  cloth  and  boil  1  1/2  hours.  Serve  with  sweet 
cream  or  foam  sauce. 


SNOW  JELLY. 

Whites  of  8  eggs.  2  cups  sugar. 

1/2  box  gelatine.  1  1/2  cups  water. 

Juice  of  4  lemons. 

Dissolve  the  gelatine  in  cold  water,  add  the  lemon  juice 
and  sugar,  cook  about  5  minutes,  then  strain;  when  cold 
stir  in  the  whites  of  eggs  beaten  to  a  stiff  froth,  and  put 
on  ice  several  hours  before  serving.  It  is  also  very  nice 
when  made  of  3/4  cup  of  strawberries  or  3/4  cup  of 
crystallized  cherries  and  the  juice  of  2  lemons  instead  of 
the  juice  of  4  lemons. 


SOUFFLE  PUDDING. 

3  tablespoons  flour.  3  tablespoons  sugar. 

1  pt.  milk.  5  eggs. 

1  1/2  tablespoons  butter. 

Boil  the  milk  with  butter,  stir  in  flour  and  sugar  and 
let  cook  until  thick,  put  aside  until  cold;  then  stir  in  the 
yolks  beaten  very  light  and  add  the  whites  of  eggs  beaten 
to  a  stiff  froth ;  put  this  in  a  buttered  dish,  set  into  a  pan 
of  water  and  bake  about  20  minutes.  Serve  with  hard 
sauce  made  of  butter  and  sugar  creamed,  with  a  little 
brandy. 


TAPIOCA  PUDDING. 

1  small  cup  tapioca, 

1  doz.  apples.  2  cups  sugar. 


THE  OLD  AND  NEW  COOK  BOOK. 


Pare  and  core  apples,  put  into  baking  dish  and  cover 
with  sugar.  Soak  the  tapioca  in  one  quart  of  water  4  or 
5  hours,  then  pour  over  apples  and  bake  slowly  1  1/2 
hours.  Serve  cold  with  cream. 


WINE  JELLY. 

2  ozs.  gelatine  dissolved  in  1  1/2  pts.  cold  water. 
1  1/2  pts.  boiling  water. 

10  ozs.  sugar.  2  sticks  cinnamon. 

3  lemons.  4  pieces  mace. 
Shells  and  whites  of  3  eggs.  2  1/2  gills  sherry. 
1/2  doz.  cloves.  1  1/2  gills  brandy. 

To  the  dissolved  gelatine  add  the  boiling  water,  spices, 
sugar,  juice  of  3  and  rind  of  2  lemons  and  1  gill  sherry, 
boil  this  5  minutes,  then  add  the  €igg  shells  crushed  and 
the  whites  of  eggs  whipped  stiff  and  boil  2  minutes 
longer,  strain  white  hot  3  times  through  a  flannel  cloth 
dipped  in  hot  water;  when  cool  add  the  balance  of  wine 
and  brandy.  Put  into  moulds  and  place  on  ice  to  congeal. 
Sliced  oranges  or  grapes  can  be  added  to  the  jelly  before 
putting  on  ice  to  congeal,  if  desired. 


ICE  CREAM  AND  WATER 
ICES. 


BANANA  ICE  CEEAM. 

8  bananas.  1  qt.  cream. 

1/2  pt.  inilk.  1  1/2  cups  sugar. 

Press   bananas   with   a   fork,   add   sugar,     milk    and 
whipped  cream;  freeze  and  serve  in  banana  skins. 


BISQUIT. 

3  pts.  sweet  cream  (whipped).  1  pt.  milk. 
1/2  cup  raspberry  syrup.  12  ozs.  sugar. 

1/2  cup  water.  Yolks  of  8  eggs. 

1  vanilla  bean  boiled  in  1/2  cup  milk. 

Put  the  milk  in  a  double  boiler,  when  boiled  add  yolks 
of  eggs  and  sugar  creamed,  and  vanilla;  let  this  thicken, 
but  do  not  let  it  boil,  strain  through  a  muslin  cloth,  set 
on  ice  to  get  cold. 

Freeze  the  raspberry  syrup  and  water,  when  frozen  put 
it  into  a  mould  covering  the  bottom  1  inch.  Then  take 
the  cream  previously  put  on  ice  to  get  cold  and  stir  into 
it  the  whipped  cream,  put  this  into  mould  on  top  of  frozen 
raspberry  syrup.  (1  cup  of  crystalized  fruit  cut  fine  and 
added  is  a  nice  addition).  Pack  the  mould  in  ice  and  salt 
and  let  stand  three  hours;  cut  in  slices  1  inch  thick  and 
serve. 


THE  OLD  AND  NEW  COOK  BOOK. 


CARAMEL  ICE  CKEAM. 

1  Ib.  sugar.  1  qt.  whipped  cream. 

1  pt.  milk.  1  teaspoon  vanilla. 

Burn  sugar  in  a  dry  hot  pan ;  scald  milk  and  put  burnt 
sugar  in  it,  when  cold  add  cream  and  vanilla  and  freeze. 


CHOCOLATE  ICE  CREAM. 

1  pt.  cream  ( whipped).!  tablespoon  powdered  sugar. 
1  pt.  cream.  1  tablespoon  powdered  gelatine. 

1  pt.  milk.  1/2  cup  crystalized  apricots. 

2  doz.  lady  fingers.          1/2  vanilla  bean. 

1/2  Ib.  chocolate.  1/2  cup  crystalized  cherries. 

3  eggs.  1/2  cup  crystalized  figs. 
1  cup  sugar.  1/2  wine  glass  sherry. 
1/2  cup  crystalized  pineapple. 

Dissolve  gelatine  in  1  cup  of  cream.  Put  milk  and 
1  cup  of  cream  on  to  boil  with  vanilla  bean,  when  boiled 
add  gelatine,  chocolate  and  yolks  of  eggs  whipped  with 
sugar.  Line  a  mould  with  lady  fingers,  put  fruits  mixed 
with  chocolate  custard  and  wine  into  mould.  Pack  in  ice 
and  salt  for  several  hours.  Serve  with  whipped  cream 
mixed  with  powdered  sugar. 


FROZEN  CREAM  CHEESE. 

3  cream  cheese.  1/2  pt.  water. 

1  qt.  cream.  1/4  teaspoon  soda. 

1  pt.  milk.  2  cups  sugar. 

1/2  cup  condensed  milk.  2  teaspoons  vanilla. 

Dissolve  the  condensed  milk  in  hot  water,  add  soda 
and  cream  cheese  and  press  through  a  sieve  several  times, 
then  add  cream,  milk,  sugar  and  vanilla;  freeze. 


ICE  CREAM  AND  WATER  ICES. 


PINEAPPLE  AND  COCOANUT  ICE  CKEAM. 

1  grated  cocoanut.  2  qts.  sweet  cream. 

2  cups  sugar.  1  cup  cocoanut  milk. 
1  pineapple  (cut  fine). 

s* 

Sweeten  cream  and  cocoanut  milk  with  sugar  and  add 
the  grated  cocoanut.  Put  into  freezer  and  when  partly 
frozen  add  the  pineapple. 


CKEAM  MADE  FROM  JAM. 

1  cup  marmalade  or  jam.       2  tablespoons  sugar. 

2  pts.  sweet  cream.  1  lemon. 

Crush  jam  with  creain  and  sugar,  add  the  lemon  juice 
id  freeze. 


and  freeze. 


LEMON  WATEE  ICE. 


8  lemons.  1  1/2  qts.  water. 

2  oranges.  1/4  cup  milk. 

1  Ib.  sugar.  White  of  one  egg. 

1/2  pineapple  or  one  can  (cut  fine). 

Boil  sugar  with  water  until  it  becomes  a  thick  syrup, 
when  cold  put  in  the  lemon  and  orange  juice  and  the 
grated  rind  of  1  lemon.  Just  before  freezing  add  the 
milk,  pineapple  and  egg. 


MACCAEOON  ICE  CEEAM. 

2  pts.  cream.  2  oranges. 

4  ozs.  maccaroons.  4  ozs.  sugar. 

Whip  the  cream  and  sweeten,  put  into  freezer,  when 
nearly  frozen  add  the  pounded  maccaroons  with  the 
grated  rind  of  1  and  the  juice  of  2  oranges,  freeze  firm. 


THE  OLD  AND  NEW  COOK  BOOK. 


MARASCHINO  ICE  CREAM 

3  pts.  creain.  1  1/2  glasses  maraschino. 

Whites  of  3  eggs.  5  ozs.  sugar. 

Whip  eggs  and  sugar,  add  whipped  cream.  Put  into 
freezer  and  when  partly  frozen  add  the  maraschino.  If 
this  is  not  sweet  enough  add  2  more  tablespoons  of  sugar. 


MILK  SHERBEET. 

1  1/2  pts.  cream  or  milk.       Peeling  of  1  lemon  grated. 
1  Ib.  sugar.  Juice  of  2  lemons. 

White  of  1  egg. 

Scald  milk  or  cream  with  lemon  peel  and  sugar,  then 
freeze.  When  nearly  frozen  add  the  whipped  white  of  egg 
and  lemon  juice. 


NUT  CREAM. 

1/2  Ib.  almonds  (minced).    1  wine  glass  brandy. 
1/2  Ib.  chopped  walnut.         2  qts.  cream. 
1/2  Ib.  chopped  pecans.          3  cups  sugar. 

Whip    cream   and    stir   in    nuts,    sugar   and     brandy. 
Freeze. 


ORANGE  SHERBERT. 

1  doz.  oranges.  1/2  Ib.  sugar. 

4  lemons.  1  1/2  pts.  water. 

2  tablespoons  milk. 

Boil  sugar  and  water  together  with  the  grated  rind  of 
1  orange  and  1  lemon  and  boil  until  thick.     When  cold 


ICE  CREAM  AND  WATER  ICES. 


put  in  orange  and  lemon  juice.  Just  before  freezing  add 
the  milk.  A  pinch  of  saffron  dissolved  in  a  little  alcohol 
gives  a  pretty  color.  Serve  in  orange  skins. 


PEACH  OK  APRICOT  CREAM. 

1  qt.  cream. 

2  doz.  peaches  or  1  can  peaches  or  apricots. 
1  cup  sugar.  1  pt.  milk. 

If  fresh  fruits  are  used,  crush  with  sugar,  add  milk  and 
cream;  if  canned  fruits  are  used,  boil  the  juice  with 
sugar  and  pour  while  hot  over  the  canned  fruit  before 
crushing.  Freeze. 


PEACH  WATER  ICE. 

1  1/2  Ibs.  soft  peaches.          Juice  of  1  lemon. 

1  qt.  water.  4  ozs.  sugar. 

3  kernels  of  peaches,  pounded  and  put  in  ice  water. 

Boil  the  sugar  in  water  with  the  peach  kernels,  when 
cold  add  peaches  and  press  through  a  sieve,  then  add 
lemon  juice.  Freeze. 


PINEAPPLE  SHERBERT. 

1  pineapple.  3  pts.  water. 

8  ozs.  sugar.  Juice  of  3  lemons. 

1  pinch  saffron  dissolved  in  a  tablespoon  alcohol. 

Chop  pineapple  fine.  Boil  sugar  and  water  with  lemon 
juice,  when  cold  put  in  pineapple  and  saffron.  Freeze 
and  serve  in  pineapple  skins. 


S30  THE  OLD  AND  NEW  COOK  BOOK. 


PISTACHE  ICE  CREAM. 

2  qts.  cream.  3  eggs. 

2  1/2  ozs.  blanched  almonds.  7  ozs.  sugar. 

A  little  green  vegetable  coloring. 

Pound  almonds  very  fine  and  cook  with  sugar  in  1  pt. 
cream,  when  cold  add  the  coloring,  whites  of  eggs  and  the 
rest  of  the  cream.  Freeze. 


STRAWBERRY  ICE  WITH  WHIPPED  CREAM. 

3  qts.  strawberries.  2  lemons. 

3  cups  sugar.  2  cups  water. 

1  qt.  whipped  cream. 

Crush  berries  with  sugar,  add  water  and  lemon  juice; 
let  it  stand  several  hours.  Freeze  and  serve  with  whipped 
cream. 


TUTTI-FRUITTI  ICE  CREAM. 

1/4  Ib.  crystalized  cherries.  1/4  Ib.  crystalized  pineapple 

1/4  Ib.  crystalized  figs.  2  qts.  cream. 

1/4  Ib.  citron.  1  cup  powdered  sugar. 

1/4  Ib.  blanched  almonds,  1  wine  glass  maraschino. 

Whip    cream,    add    sugar    and   freeze.      When    nearly 
frozen  put  in  the  fruits,  nuts  and  maraschino. 


VANILLA  ICE  CREAM  WITH  HOT  CHOCOLATE 

SAUCE. 

1  qt.  sweet  cream.  8  ozs.  sugar. 

1  1/2  pts.  milk.  Yolks  of  4  eggs. 

1  vanilla  bean  (split) 

Boil  milk  with  vanilla  bean  and  stir  in  eggs  and  sugar 
well  beaten.  When  cold  add  the  whipped  cream  and 
freeze.  Serve  with  hot  chocolate  sauce. 


CAKES  AND  ICINGS. 


BOILED  ICING. 

Whites  of  3  eggs.  1  Ib.  sugar. 

1  teaspoon  vanilla. 

Moisten  the  sugar  with  a  little  water  and  then  stir  in 
the  whites  of  eggs  beaten  to  a  froth.  Cook  in  a  double 
boiler  about  1/2  hour,  then  add  the  vanilla.  Pour  on 
platter  and  whip  until  thick. 


CHOCOLATE  ICING. 

3/4  Ib.  sweet  chocolate.          1  teaspoon  butter. 
1/2  cup  cream.  1  1/2  cups  sugar. 

1/2  cup  milk. 

Heat  the  milk,  butter  and  cream,  and  dissolve  the 
chocolate  in  it,  then  put  in  the  sugar  and  cook  until  it 
turns  hard  when  dropped  in  water. 


ALMOND  AND  CITRON  CAKE. 

1  Ib.  sugar.  2  Ibs.  chopped  pelled  almonds. 

1  Ib.  flour.  1  grated  cocoanut. 

1  Ib.  butter.  1  glass  brandy. 
10  eggs  beaten  separately.  1  grated  nutmeg. 

2  Ibs.  citron.  2  teaspoons  yeast  powder. 


234  THE  OLD  AND  NEW  COOK  BOOK. 


Cream  butter  and  sugar,  add  yolks  of  eggs,  flour 
and  whites  of  eggs  alternately,  stir  in  cocoanut,  brandy 
and  yeast  powder,  then  the  citron  and  almonds  dusted 
with  a  little  flour;  beat  well  and  thoroughly.  Bake 
slowly. 


BANNER  CUP  CAKE. 

6  eggs  beaten  separately.  1  1/2  cups  milk. 

3  cups  sugar.  3  teaspoons  yeast  powder. 

6  cups  flour.  1  1/2  cups  butter. 

1  tablespoon  whiskey. 

Mix  well  the  above  together,  bake  in  muffin  rings. 


BLACK  CAKE. 

1  doz.  eggs  beaten  separately.  1  Ib.  sugar. 

1  Ib.  citron  sliced  thin.  1  Ib.  browned  flour. 
1  Ib.  blanched  and  minced  almonds.  1  1/4  Ibs.  butter. 

1  teaspoon  ground  cloves.  3  Ibs.  seeded  raisins. 

1  teaspoon  cinnamon,  2  Ibs.  currants. 

1  teaspoon  allspice.  2  grated  nutmegs. 

1/2  large  glass  brandy.  1  wine  glass  sherry. 

Cream  butter  and  sugar,  add  the  eggs  beaten  separate- 
ly, then  add  flour,  spices  and  fruits,  and  beat  until  light. 
After  all  the  above  has  been  mixed  add  the  wine  and 
brandy  and  bake  about  4  hours. 


IMPERIAL  BLACK  CAKE. 

1  Ib.  flour.  1  Ib.  almonds  (cut  fine). 

1  1/4  Ibs.  sugar.  10  eggs,  beaten  separately. 

1  Ib.  butter.  1  grated  nutmeg. 

1  Ib.  seeded  raisins,  2  wine  glasses  brandy. 

1  Ib.  currants.  1  small  glass  rose  water, 

1/2  Ib.  citron  cut  in  small  pieces. 


CAKES  AND  ICINGS.  235 


Cream  butter  and  sugar,  stir  in  eggs,  flour  and  nutmeg, 
add  fruits  and  almonds  dusted  with  flour,  then  rose  water 
and  brandy.  Bake  about  4  hours. 


QUEEN  BLACK  CAKE. 

1  1/2  Ibs.  blanched  and  minced  almonds. 

1  Ib.  shelled  and  minced  pecans. 

1  1/8  Ibs.  butter.  2  Ibs.  currants. 

1  1/8  Ibs.  flour.  1/2  Ib.  citron,  cut  fine. 

1  1/4  Ibs.  sugar.  2  grated  nutmegs. 

1  doz.  eggs,  beaten  separately.       1  tablespoon  cinnamon. 

1  1/2  Ibs.  grated  sweet  chocolate.  1  tablespoon  cloves. 

3  Ibs.  seeded  raisins.  1  tablespoon  allspice. 

1/2  Ib.  minced  dry  figs.  1/2  tea  cup  molasses. 

1  wine  glass  rose  water.  1/2  large  glass  brandy. 

Make  the  same  as  black  cake. 


BOSTON  CREAM  CAKES  OK  PUFFS. 

4  ozs.  butter.  4  eggs. 

5  ozs.  sifted  flour.  1  pinch  soda. 
1/2  pt.  mixed  milk  and  water. 

Boil  water,  milk  and  butter  together,  stir  in  flour,  beat- 
ing briskly ;  take  from  fire  and  set  aside  to  cool,  then  stir 
in  1  egg  at  a  time  and  lastly  the  soda.  Drop  small  por- 
tions into  pan  at  a  time  and  bake  15  minutes.  When  baked 
open  and  fill  with  cream. 

CREAM  FOR  PUFFS. 

1  pt.  milk.  2  ozs.  corn  starch. 

3  1/2  ozs.  sugar.  Yolks  of  3  eggs. 

Pinch  of  salt. 


V36  THE  OLD  AND  NEW  COOK  BOOK. 


Boil  milk,  add  sugar,  eggs,  salt  and  corn  starch 
whipped  together,  let  boil  until  thick,  set  aside  to  cool, 
flavor  with  vanilla. 


BUN  CAKE. 

1  1/2  cups  sugar.  1  cup  water. 
1/4  cup  butter.  2  eggs. 

2  1/2  cups  flour.  1  cup  currants. 
2  teaspoons  yeast  powder. 

Mix  all  together  and  bake  into  buns. 


BUTTEK  SPONGE  FOE  JELLY  CAKE. 

2  cups  sifted  flour.  3  ozs.  butter. 

1  cup  sugar.  1/2  cup  milk. 

4  eggs,  beaten  separately.      1  teaspoon  yeast  powder. 

Mix  and  bake  in  layers  and  put  jelly   between.      This 
should  be  served  the  day  it  is  made. 


CAKAMEL  CAKE. 

1  cup  butter.  4  cups  flour. 

2  cups  sugar.  4  eggs. 

1  cup  milk.  1  teaspoon  vanilla. 

2  teaspoons  yeast  powder. 

FILLING. 

1  1/2  cups  brown  sugar.         1  tablespoon  butter, 

1  cup  cream.  1  teaspoon  vanilla, 

2  teaspoons  corn  starch. 


CAKES  AND  ICINGS.  2S7 


Bake  cake  in  layers.  Make  the  filling  by  boiling  cream, 
brown  sugar,  corn  starch  and  butter,  adding  vanilla  when 
cold,  then  put  between  layers. 


CHOCOLATE  CAKE. 

1  Ib.  sugar.  1  cup  sweet  milk. 

1  Ib.  flour.  3  teaspoons  baking  powder. 

1/2  Ib.  butter.  1  Ib.  sweet  chocolata 

6  eggs,  beaten  separately.  2  teaspoons  vanilla. 

Cream  butter  and  sugar,  add  yolks  of  eggs,  then  whites 
of  eggs  and  flour  with  yeast  powder  alternately,  last  add 
the  milk  and  grated  chocolate.  Bake  in  a  moderate  oven. 


CREAM  CAKE. 

6  eggs.  2  teaspoons  yeast  powder. 

1/2  Ib.  powdered  sugar.        1/2  Ib.  flour. 

Cream  yolks  of  eggs  and  sugar  until  very  light,  add 
whites  beaten  to  a  stiff  froth,  and  then  mix  in  yeast 
powder  and  flour,  stirring  very  light.  Bake  into  layers  in 
a  quick  oven. 

CREAM  FOR  FILLING. 

1  pt,  milk.  1  tablespoon  butter. 

2  tablespoons  flour.  1  teaspoon  vanilla. 
2  eggs.  4  tablespoons  sugar. 

Boil  milk  and  butter.  Beat  together  sugar,  eggs  and 
flour,  stir  into  the  hot  milk  and  cook  until  it  becomes 
thick.  Put  between  cakes  when  cold. 


THE  OLD  AND  NEW  COOK  BOOK. 


COOKIES. 

1  heaping  teaspoon  yeast  powder.  3/4  cup  of  butter. 
Season  as  you  like.  2  cups  sugar. 

Flour  to  make  a  stiff  dough.  4  eggs. 

Cream  butter  and  sugar,  and  add  eggs  that  have  been 
well  beaten,  then  mix  with  flour  until  it  becomes  a  thick 
dough.  Eoll  thin,  cut  into  cakes  and  bake  in  a  hot  oven. 


INEXPENSIVE  COOKIES. 

3/4  cup  lard  and  butter  mixed.         1  egg. 

1  teaspoon  soda  in  1/2  cup  milk.        2  cups  sugar. 

Flour  to  make  a  stiff  dough. 

Mix  well,  roll  thin,  cut  into  pieces  and  bake  quickly. 


DEVIL'S  AUCTION. 

1  cup  sugar.  1/2  cup  sliced  citron. 

1  cup  butter.  1  cup  strong  dripped  coffee. 

1  cup  molasses.  5  eggs,  beaten  separately. 

1/2  cup  currants.  2  teaspoons  mixed  spices. 

5  cups  flour.  1  teaspoon  soda  beaten  in  molasses. 

1  grated  nutmeg.  1  Ib.  seeded  raisins. 

Mix  as  for  fruit  cake,  adding  fruit  last.     Bake  slev  ' 


DOUGHNUTS. 

4  eggs  beaten  separately.        1  cup  milk. 
1/4  cup  butter.  1/4  teaspoon  cinnamon. 

2  cups  sugar.  1  teaspoon  yeast  powder. 

Flour  to  make  a  stiff  dough. 


CAKES  AND  ICINGS. 


Mix  and  roll  until  quite  thin,  then  cut  into  rings  and 
fry  in  hot  lard,  dust  with  powdered  sugar. 


VIRGINIA  GINGEK  CAKE. 

1  pt.  molasses.          1  teaspoon  baking  powder. 

2  eggs  well  beaten.   1  teaspoon  ground  cloves. 
2  ozs.  brown  sugar.  1  teaspoon  cinnamon. 

1  3/4  Ibs.  flour.          1  teaspoon  all  spice. 

3/4  pt  sweet  milk.   3  ozs,  lard  and  3  ozs.  butter  mixed. 

2  teaspoons  soda.       2  tablespoons  minced  orange  peel. 
1  pinch  salt.  2  tablespoons  ground  ginger. 

Beat  well  until  batter  is  glossy,  adding  eggs  last,  and 
bake  in  moderate  oven. 


GINGEK  CAKE. 

1  qt.  molasses.  3  gills  water. 

2  1/2  Ibs.  flour.  2  tea-spoons  soda  beaten  in  molasses. 
6  ozs.  butter.  1  teaspoon  ground  cinnamon. 

3  eggs.  2  tablespoons  ground  ginger. 

Cream  butter  and  molasses,  then  stir  in  eggs,  flour  and 
spices.    Beat  well  and  bake  in  moderate  oven. 


FKUIT  CAKE. 

1  1/2  Ibs.  flour.  1  pt.  sour  milk. 
11/4  Ibs.  sugar.  1  cup  black  molasses. 

2  Ibs.  currants.  1/2  Ib.  sliced  citron. 
1  Ib.  raisins,  cut  fine.  1  grated  nutmeg. 

3/4  Ib.  butter.  2  teaspoons  ground  cloves. 

6  eggs  beaten  separately.  1  teaspoon  soda. 
1  wine  glass  brandy. 


THE  OLD  AND  NEW  COOK  BOOK. 


Cream  butter  and  sugar,  add  yolks  of  eggs  well  beaten, 
mollasses,  milk  mixed  with  soda,  cloves,  stir  in  flour  and 
whites  of  eggs  alternately  a  little  at  a  time,  then  the 
fruits  mixed  dusted  with  flour,  add  brandy.  Bake  slowly 
several  hours. 


GINGER  SPONGE  CAKE. 

1/2  cup  lard  and  1/2  cup  butter  mixed. 
4  eggs  beaten  separately.  2  teaspoons  soda  in  molasses. 
2  1/2  cups  molasses.          2  tablespoons  ground  ginger. 
1  cup  brown  sugar.  1  tablespoon  ground  cinnamon. 

4  1/2  cups  flour.  1  tablespoon  ground  cloves. 

1  tea  cup  ice  water.  1  tablespoon  ground  allspice. 

Beat  the  above  together  until  it  has  a  glossy  look.  This 
cake  requires  a  great  deal  of  beating.  Bake  in  moderate 
oven. 


GOLD  CAKE. 

Yolks  of  8  eggs.  2  1/2  cups  flour. 

1/2  cup  butter.  2  teaspoons  yeast  powder. 

1  cup  sugar.  1  teaspoon  vanilla. 
1/2  cup  sweet  milk. 

Cream  butter  and  sugar,  add  yolks  of  eggs  well  beaten, 
then  milk  and  flour  alternately,  vanilla  and  yeast  pow- 
der. Bake. 


JELLY  EOLL. 

3  eggs,  beaten  separately.       1  cup  flour. 

1  cup  powdered  sugar.  1  teaspoon  baking  powder. 
A  little  salt.  1  glass  jelly. 

2  tablespoons  boiling  water. 

Beat  all  together,  bake  quickly  in  a  large  shallow  pan, 
while  hot  spread  with  jelly  and  roll  quickly. 


CAKES  AND  ICINGS. 


BRANDY  JUMBLES. 

Yolks  of  3  eggs.  1/4  cup  lard. 

2  cups  granulated  sugar.  3/4  cup  butter. 

1/2  cup  milk.  2  teaspoons  yeast  powder. 

1/4  cup  brandy.  1  teaspoon  cinnamon. 

Mix  all  together,  add  sufficient  flour  to  make  dough, 
roll  out  thin,  sprinkle  with  sugar,  pass  rolling  pin  over 
it  again,  cut  into  small  cakes  and  bake  in  a  hot  oven. 


LUNCHEON  CAKE. 

12  ozs.  sugar.  3  teaspoons  baking  powder. 

8  ozs.  butter.  3/4  cup  sweet  milk. 

14  ozs.  flour.  6  eggs,  beaten  separately. 
2  teaspoons  whiskey. 

Mix  this  the  same  as  pound  cake.    Bake. 


MARBLE  CAKE. 

15  ozs.  sugar.  2  teaspoons  cochineal. 

Whites  of  12  eggs  well  beaten.   12  ozs.  butter. 

3/4  cup  grated  sweet  chocolate.  18  ozs.  flour. 

3  teaspoons  baking  powder.          1/2  cup  cream  or  milk. 

2  tea-spoons  vanilla, 

Cream  butter  with  sugar  until  white;  add  cream  or 
milk,  then  stir  in  flour  and  whites  of  eggs  alternately, 
then  baking  powder  and  extract.  Divide  this  into  three 
portions:  to  one  add  3/4  cup  grated  chocolate;  to  one,  2 
teaspoons  cochineal  and  leave  the  other  third  white.  Put 
this  into  a  pan,  two  tablespoons  of  each  at  a  time,  and 
bake  in  moderately  hot  oven. 


THE  OLD  AND  NEW  COOK  BOOK. 


MARSHMELLOW  CAKE. 

1  1/8  Ibs.  flour.  Whites  of  15  eggs. 

1  1/8  Ibs.  sugar.  1/2  cup  sweet  milk. 
9  ozs.  butter.  1  teaspoon  vanilla. 

2  teaspoons  yeast  powder. 

Sift  yeast  powder  in  flour.  Cream  butter  and  sugar 
until  perfectly  white,  add  flour,  eggs,  milk  and  a  tea- 
spoon of  vanilla.  Bake  in  layers.  When  cold  put  filling 
between. 

MARSHMELLOW  FILLING  FOR  CAKE. 

2  cups  sugar.  3  tablespoons  gum  arabic. 

Whites  of  3  eggs.  1  teaspon  vanilla. 

Dissolve  the  gum  arabic  in  8  tablespoons  water,  add 
the  sugar  and  boil  until  it  becomes  thick  like  honey,  pour 
this  over  the  whipped  whites  of  3  eggs,  and  1  teaspoon 
vanilla  and  whip  until  cool. 


ORANGE  CAKE. 

7  eggs.  3  1/2  cups  flour. 

1  cup  butter.  1  cup  milk. 
3  1/2  cups  sugar.  6  oranges. 

2  teaspoons  yeast  powder.  1  teaspoon  whiskey. 

Cream  butter  and  2  cups  of  sugar,  add  the  yolks  of  5 
eggs  and  the  whites  of  5  eggs  beaten  separately,  flour, 
yeast  powder  and  whiskey.  Bake  in  layers. 

FILLING. 

To  the  juice  of  4  oranges  add  1  tablespoon  butter,  yolks 
of  2  eggs,  1  1/2  cup  sugar  and  1  tablespoon  flour,  mix  all 
together  and  cook  until  it  becomes  thick,  then  put  be- 
tween the  layers  of  cake  previously  cooked.  Put  the  juice 
of  the  other  2  oranges  with  sugar  and  the  whites  of  2 
eggs  whipped,  then  cook  until  thick  and  serve  on  top  of 
cake  as  icing. 


CAKES  AND  ICINGS. 


PEACH  LAYER  CAKE. 

12  eggs,  beaten  separately.     3/4  Ib.  sifted  flour. 
3/4  Ib.  powdered  sugar.          Juice  of  1  lemon. 
1  teaspoon  yeast  powder. 
1  can  or  1  qt.  finely  chopped  peaches. 

Beat  9  eggs  separately,  add  sugar  to  the  yolks  and  beat 
until  light,  then  add  the  whites  whipped  to  a  stiff  froth 
and  mix  in  lightly  the  flour,  lemon  juice  and  yeast  pow- 
der; never  beat  after  the  flour  is  added;  bake  in  layers, 
put  sweetened  peaches  between.  Make  a  meringue  of  the 
whites  of  3  eggs  and  3  tablespoons  of  sugar,  put  on  cake 
and  cook  a  few  minutes  until  brown.  Serve  with  cream. 


PECAN  CAKE. 


2  cups  sugar.  Whites  of  9  eggs. 

4  cups  flour.  2  teaspoons  yeast  powder. 

1  cup  butter.  2  teaspoons  almond  extract. 

1  cup  ice  water.  2  1/2  cups  chopped  pecans. 

Cream  butter  and  sugar,  add  ice  water,  then  stir  in 
flour,  yeast  powder,  extract  and  whites  of  eggs  well 
whipped,  then  add  the  pecans.  Bake  in  moderately  hot 
oven. 


PHILADELPHIA  DROP  CAKE. 

12  ozs.  sugar.  1  Ib.  flour. 

10  ozs.  butter.  8  eggs. 

Beat  as  for  pound  cake.     Drop  on  buttered  pan    and 
ke. 


bake. 


244  THE  OLD  AND  NEW  COOK  BOOK. 


PINEAPPLE  CAKE. 

Made  the  same  as  orange  cake,  using  1  cup  pineapple  in 
place  of  orange  juice. 


PLUM  CAKE. 

1  Ib.  sugar.  1  lb.  currants. 

1  lb.  butter.  10  eggs,  beaten  separately. 

1  lb.  flour.  1  wine  glass  brandy. 

1  lb.  citron.  1  wine  glass  rose  water. 

2  Ibs.  seeded  raisins.  1  wine  glass  sherry. 
2  tablespoons  allspice. 

k 

Beat  butter,  sugar,  eggs    and    flour    until    light,    add 

fruits,  rose  water,  sherry,  then  brandy.    Bake  4  hours. 


POTATO  FLOUR  CAKE. 

1  lb.  potato  flour.  1  Ib.  sugar. 

1/2  lb.  butter.  6  eggs,  beaten  separately. 

Cream  butter  and  sugar,  add  eggs,  then  flour,  season  as 
you  like,  and  bake.    This  cake  must  be  well  beaten. 


POUND  CAKE.     (No.  1.) 

Whites  of  12  eggs,  1  lb.  butter. 

Yolks  of  8  eggs,  2  teaspoons  yeast  powder. 

1  lb.  sugar.  2  teaspoons  vanilla, 

Cream  butter  and  sugar,  add  yolks  well  beaten,  stir  in 
flour  and  whites  of  eggs  whipped  to  a  stiff  froth,  then  the 
vanilla.  Bake  slowly. 


CAKES  AND  ICINGS.  246 


POUND  CAKE.     (No.  2.) 

1  Ib.  sugar.  8  eggs,  beaten  separately. 

1  Ib.  flour.  2  teaspoons  yeast  powder. 

3/4  Ib.  butter.  1  gill  sweet  milk. 

Beat  well  and  bake  slowly. 


EAISIN  CAKE. 

1  Ib.  sugar.  2  teaspoons  yeast  powder. 

1  Ib.  flour.  2  Ibs.  seeded  raisins. 

1  Ib.  butter.  8  eggs,  beaten  separately. 
1  wine  glass  brandy. 

Cream  butter  and  sugar,  add  the  eggs  beaten  separate- 
ly, flour  and  yeast  powder,  then  put  in  the  raisins  dusted 
with  flour,  and  brandy.  Bake  slowly. 


KOSETTA  CAKE. 

2  cups  sugar.  3  cups  flour. 

1  cup  butter.  1/2  cup  corn  starch. 

1  cup  milk.  4  eggs,  beaten  separately. 

2  teaspoons  yeast  powder. 

Mix  well  and  bake.  The  same  proportions  make  an 
excellent  white  cake,  using  7  whites  instead  of  4  whole 
eggs.  This  cake  will  keep  well. 


SILVEK  CAKE. 

2  cups  powdered  sugar,  sifted  twice. 
1/2  cup  butter.  3  1/2  cups  flour  sifted  twice. 

1/2  cup  sweet  cream.  Whites  of  8  eggs,  beaten  stiff. 

1/2  tea  cup  ice  water.         2  teaspoons  baking  powder. 
1/2  wine  glass  brandy. 


S46  THE  OLD  AND  NEW  COOK  BOOK. 


Cream  butter  and  sugar  until  perfectly  white,  add 
cream,  flour,  whites  of  eggs,  yeast  powder  and  ice  water. 
Mix  well  together,  then  add  brandy.  Bake  in  moderately 
hot  oven. 


SUPERIOR  SPONGE  CAKE. 

14  eggs,  beaten  separately.    Juice  of  1  lemon. 
1  wine  glass  ice  water.  1  Ib.  sugar. 

1/2  Ib.  flour. 

Cream  yolks  and  sugar  until  very  light,  add  lemon 
juice  and  ice  water,  whites  of  eggs  beaten  stiff,  then  mix 
in  the  flour  very  lightly.  Do  not  beat  after  mixing  in  tl  e 
flour.  Bake. 


SPONGE  CAKE. 

12  eggs,  beaten  separately.    1/2  Ib.  flour. 

1  Ib.  sugar.  Juice  of  1  lemon. 

Make  the  same  as  Superior  Sponge  Cake. 


SUNSHINE  CAKE. 

6  eggs,  beaten  separately.  2  1/2  teaspoons  yeast  powder. 
6  tablespoons  butter.          4  1/2  cups  of  flour  (sifted). 
1  1/2  cups  of  milk.  1  teaspoon  vanilla, 

3  cups  of  sugar  sifted  (powdered). 

Cream  butter  and  sugar,  add  yolks  of  eggs  well  beaten 
and  part  of  the  milk,  then  flour,  whites  and  milk  alter- 
nately, put  in  vanilla  and  yeast  powder  just  before  baking. 
Bake  in  moderate  oven. 


CAKES  AND  ICINGS.  247 


TEA  CAKES. 

5  eggs,  well  beaten.  1  cup  milk. 

4  cups  sugar.  3  qts.  flour. 

1  cup  butter.  1/2  teaspoon  cinnamon. 

2  teaspoons  yeast  powder. 

Mix  and  roll,  cut  into  thin  cakes  and  bake  in  hot  oven. 


TUTTI-FRUITTL 

11  eggs.  1  Ib.  currants. 

1/2  Ib.  butter.  1/2  Ib.  citron  sliced  thin. 

4  cups  flour.  1  Ib.  shelled  pecans. 

4  cups  sugar.  1/2  cup  ice  water. 

1  Ib.  seeded  raisins.  1  wine  glass  brandy. 

2  teaspoons  yeast  powder. 

Cream  butter  and  2  cups  of  sugar,  add  the  brandy  and 
water,  then  the  whites  of  8  eggs  beaten  to  a  stiff  froth, 
flour  and  yeast  powder. 

Put  in  fruits,  reserving  1  cup  each  of  raisins  and  pecans, 
mix  well  and  bake  in  layers.  Make  an  icing  by  cooking 
the  whites  of  3  eggs  and  two  cups  sugar,  put  icing  on 
both  sides  of  layer  cake,  then  put  the  raisins  and  pecans 
(that  were  reserved)  between  layers  of  cake  and  some 
on  top. 


WEDDING  CAKE. 

3  cups  sifted  powdered  sugar.    3  cups  flour. 

1  cup  sweet  cream.  1  cup  sifted  corn  starch. 
Whites  of  12  eggs  well  beaten.  1  cup  butter. 

2  teaspoons  baking  powder.        1/2  wine  glass  whiskey. 

This  cake  must  be  beaten  and  creamed  until  very  light 
and  white.     Bake.     The  butter  should  be  washed  F- 
times  until  white,  before  using. 


248  THE  OLD  AND  NEW  COOK  BOOK. 


WHITE  CAKE. 

1  Ib.  sifted  flour.  Whites  of  14  eggs,  well  beaten. 

1  Ib.  sifted  sugar.  9  ozs.  butter. 

1  1/2  teaspoons  yeast  powder. 

Mix  and  beat  until  perfectly  white,  and  bake  in  mod 
erately  hot  oven. 


WHITE  FKUIT  CAKE. 

1  Ib.  sugar.  2  cocoanuts,  grated. 

1  Ib.  flour.  Whites  of  15  eggs. 

1  Ib.  butter.  1  wine  glass  brandy. 

2  Ibs.  citron.  2  teaspoons  yeast  powder. 

1  cup  raisins.  1  cup  currants. 

2  Ibs.  almonds,  blanched  and  chopped  fine. 

Cream  butter  and  sugar  until  white,  add  whites  of 
eggs  well  beaten,  flour  and  yeast  powder,  then  cocoanut, 
almonds  and  fruits  dusted  with  flour,  the  brandy  last. 
Mix  well  and  bake  about  2  hours. 


WHITE  MOUNTAIN  CAKE. 

3/4  cup  butter.  2  teaspoons  yeast  powder. 

2  cups  granulated  sugar.  1  cup  milk. 

4  cups  flour.  3  cocoanuts,  grated. 

Whites  of  10  eggs.  2  teaspoons  whiskey. 

Cream  butter  and  sugar,  add  flour,  milk,  eggs,  yeast 
powder  and  whiskey.  Bake  in  layers.  Make  an  icing 
and  put  on  both  sides  of  the  layers  and  then  put  the  cocoa- 
nut  between  the  layers  of  cake.  It  is  best  to  grate  the 
cocoanut  the  day  before  using. 


CANDIES. 


CARAMELS  WITH  PECANS. 

1  1/2  Ibs.  chocolate.  1  cup  cream. 

2  cups  picked  pecans.  2  teaspoons  butter. 

3  cups  sugar. 

Moisten  chocolate  and  sugar  with  cream,  stir  in  butter, 
cook  10  minutes,  then  stir  in  pecans  and  cook  5  minutes 
longer.  Pour  on  buttered  platter  and  cut  into  squares. 


CHOCOLATE  CARAMELS. 

1/2  Ib.  grated  chocolate.        1  glass  cream  or  sweet  milk. 

1  1/2  Ibs.  brown  sugar.          1  teaspoon  vanilla, 

4  ozs.  butter.  2  tablespoons  molasses. 

Mix  all  together  and  boil  20  minutes.  Test  by  dropping 
a  little  in  cold  water,  until  it  hardens;  then  pour  into  a 
buttered  plate  and  set  aside  to  get  cold.  When  cold  cut 
into  squares. 


MIXED  PASTE. 

1/2  pt.  chopped  dried  figs.    1  cup  brown  sugar. 
1/2  Ib.  grated  cocoanut.         1  teaspoon  butter. 
1  cup  molasses.  1  teaspoon  vinegar. 


THE  OLD  AND  NEW  COOK  BOOK. 


Cook  sugar,  molasses,  vinegar  and  butter  until  it  hard- 
ens  when  dropped  in  water,  then  stir  in  co>coanut  and  figs 
and  pour  on  buttered  plate.  Cut  into  strips. 


NOUGAT. 

4  cups  granulated  sugar. 

2  cups  picked  and  chopped  pecans. 

Put  sugar  in  sauce  pan  and  cook  and  stir  until  it  burns 
brown,  when  burnt  mix  in  pecans,  put  on  buttered 
marble  and  roll  with  rolling  pin  buttered,  when  nearly 
cold  cut  into  strips  and  wrap  each  strip  in  oil  paper. 


PECAN  PASTE. 

1  cup  granulated  sugar.        1  teaspoon  butter. 

1  cup  molasses.  1  tablespoon  vinegar. 

2  cups  shelled  pecans. 

Put  sugar  and  molasses  on  to  boil.  While  boiling  add 
butter  and  vinegar.  Test  by  dropping  a  little  in  water. 
When  cooked  put  in  buttered  shallow  dish .  which  has 
been  covered  with  pecans.  Cut  into  oblong  pieces. 


POP  COKN  BALLS. 

1  qt.  pop  corn,  popped.          1/2  cup  sugar. 
1/2  cup  molasses.  1  teaspoon  butter. 

Boil  the  sugar,  molasses  and  butter  together,  when  it 
becomes  nearly  hard  stir  in  the  pop  corn.  Mold  into  balls 
while  hot 


CANDIES.  255 


COCOANUT  PRALINES. 

4  cups  sugar.  1  1/2  cups  water. 

1  grated  cocoanut. 

Boil  sugar  and  water  until  it  will  turn  hard  when 
dropped  into  water,  then  put  in  cocoanut  and  stir  until  it 
commences  to  turn  to  sugar.  Drop  with  a  large  spoon  on 
a  damp  board  or  marble. 


PECAN  PRALINES. 

2  1/2  cups  picked  pecans.  2  1/2  cups  dark  brown  sugar. 
1  teaspoon  butter. 

Moisten  sugar  and  boil  until  it  becomes  a  thick  cyrup, 
then  add  the  butter  and  pecans,  stir  until  it  commences 
to  granulate.  Drop  one  spoonful  at  a  time  into  small 
buttered  saucers  or  pans. 


SALTED  ALMONDS,  PECANS  OK  PEANUTS. 

2  pts.  shelled  almonds.          2  tablespoons  salt. 
4  tablespoons  olive  oil  or  butter. 

Blanch  almonds  and  dry  in  cloth.  Put  into  a  baking 
pan  and  place  in  oven,  when  they  commence  to  brown 
add  oil  and  salt,  cook  a  few  minutes  longer.  Sift 
when  cold. 


SUGAK  CANDY. 

3  pts.  sugar.  1  wine  glass  vinegar. 

1/2  pt.  cold  water.  1  tablespoon  butter. 

1  teaspoon  vanilla. 


.256  THE  OLD  AND  NEW  COOK  BOOK. 


Boil  all  the  above  ingredients  together  until  cooked. 
Test  by  dropping  a  little  in  cold  water,  when  it  becomes 
hard,  it  is  ready  to  pull.  When  cooked  pull  and  make 
into  sticks. 


SUGARED  FIGS. 

4  Ibs.  figs.  4  Ibs.  sugar. 

1  piece  vanilla  bean. 

Put  figs  in  lime  water  several  hours  before  cooking. 
Par  boil  figs  in  a  light  syrup.  Make  a  heavy  syrup  of  the 
sugar  and  vanilla  bean,  then  stir  in  figs  and  let  cook  until 
it  granulates,  take  out  and  put  on  a  plate  and  put  in  the 
sun  for  several  days  to  thoroughly  dry. 


SUGARED  PUMPKIN. 

4  Ibs.  sugar.  4  Ibs.  pumpkin. 

1  piece  vanilla  bean. 

Peel  pumpkin  and  put  in  lime  water  several  hours  be- 
fore cooking.  Par  boil  strips  of  pumpkin  in  a  light  syrup. 
Make  a  very  heavy  syrup  of  4  Ibs.  sugar  and  vanilla  bean, 
then  stir  in  pumpkin  and  let  cook  until  it  granulates, 
take  out  and  put  on  a  plate  in  the  sun  for  several  days. 


SUGARED  PECANS. 

5  Ibs.  picked  pecans.  1  pt.  water. 

3  Ibs.  granulated  sugar.  2  teaspoons  vanilla. 

Pick  pecans  as  near  whole  as  possible.    Make  a  syrup 
of  sugar,  water  and  vanilla,  and  boil  until  it  becomes  hard 


CANDIES. 


when  dropped  into  water.  When  cooked  put  in  pecans 
and  stir  until  it  granulates.  When  cold  sift  the  loose 
sugar  from  them.  Pecans  browned  in  oven  before  putting 
into  sugar  is  best,  as  it  keeps  them  from  discoloring. 


SUGARED  ROSE  LEAVES  OR  VIOLETS. 

2  cups  granulated  sugar.       1  teaspoon  vanilla. 
1/2  cup  water.  2  cups  rose  leaves,  or 

2  cups  violets. 

Boil  sugar  and  water  until  it  becomes  a  heavy  syrup, 
add  vanilla,  and  stir  until  it  granulates,  then  put  in 
flowers  and  mix  until  all  is  sugared.  When  cold  sift 
loose  sugar  from  them. 


VANILLA  OR  LEMON  TAFFY. 

2  cups  granulated  sugar.       1  tablespoon  vinegar. 
1  teaspoon  butter.  6  tablespoons  water. 

1/2  tablespoon  vanilla  or  lemon. 

Moisten  sugar  with  water  and  let  boil,  add  vinegar 
while  boiling.  When  cooked  put  in  the  vanilla  or  lemon. 
Test  by  dropping  a  little  in  water.  Put  on  buttered  plate 
and  as  soon  as  cold  enough,  pull  until  thoroughly  white. 
€ut  into  sticks  or  small  pieces. 


CORDIALS  AND  PUNCHES. 


ANISE  COKDIAL. 

1  gal.  water.  1/4  Ib.  anise  seed. 

5  Ibs.  sugar.  1  qt.  best  alcohol. 

Boil  anise  seed  with  sugar  and  water  until  it  becomes 
very  thick.  When  cold  strain  and  add  1/4  alcohol  to  3/4 
syrup.  Bottle  and  shake  every  day  for  several  days. 


BLACKBERRY  COKDIAL. 

8  qts.  blackberries.  1/4  cup  cloves. 

4  qts.  sugar.  1  tablespoon  allspice. 

1  qt.  water.  1/2  cup  cinnamon. 
1/2  gal.  alcohol. 

Put  berries  on  to  cook  with  water,  sugar  and  spices, 
boil  about  3  hours,  then  press  through  a  sieve.  To  every 
quart  of  juice  allow  1/2  pint  alcohol.  Mix,  bottle  and 
cork. 


CHEERY  BOUNCE. 

2  gals,  wild  cherries.  2  qts.  water. 

2  gals,  alcohol.  1  tablespoon  cloves. 

10  Ibs.  cut  loaf  sugar.  1  tablespoon  cinnamon. 


THE  OLD  AND  NEW  COOK  BOOK. 

Mash  and  put  cherries,  seed  and  all,  in  a  demijohn  and 
pour  the  alcohol  over  them,  let  stand  about  60  days, 
shaking  often.  Strain  and  mix  with  a  syrup  made  by 
boiling  the  sugar  and  water.  Allow  1  pint  of  alcohol  that 
cherries  were  soaked  in  to  every  quart  of  syrup.  Put  this 
in  bottles. 


CHAMPAGNE  PUNCH.     (No.  1.) 

8  qt.  bottles  champagne.  1  bottle  maraschino. 

1  sliced  pineapple.  1  bottle  brandy. 

6  lemons,  sliced.  1  bottle  curacoa. 

1  Ib.  loaf  sugar.  1  gal.  water. 
1/2  pt.  strong  green  tea. 

Mix  all  the  above  together  except  the  champagne. 
When  mixed  add  the  champagne  with  a  large  piece  of 
ica 


CHAMPAGNE  PUNCH.     (No.  2.) 

4  qt.  bottles  champagne.  2  qte.  water. 

2  bottles  white  wine.  1  sliced  pineapple. 

1  bottle:  brandy.  3  lemons,  sliced. 

1  bottle  maraschino.  3  oranges,  sliced. 

1  bottle  Eau  de  Vie.  1  Ib.  cut  loaf  sugar. 

Put  all  the  above  into  punch  powl,  except  champagne 
and  ice.  Mix  well  and  then  put  in  a  piece  of  ice  and 
champagne. 


CHAMPAGNE  PUNCH  WITH  FRUIT. 

4  qts.  champagne.  2  sliced  lemons. 

1  sliced  pineapple.  1  Ib.  sugar. 

2  sliced  oranges.  1  pt.  curacoa. 

1  qt.  fresh  or  1  bottle  French  strawberries. 

2  qts.  water. 


CORDIALS  AND  PUNCHES.  263 


Mix  all  the  above  well  together  in  punch  bowl  except 
champagne,  put  in  large  square  piece  of  ice  and  pour  the 
champagne  in. 


CLAKET  CUP. 

3  qts.  claret.  2  grated  nutmegs. 

1  qt.  water.  3  lemons. 

1  Ib.  sugar.  1  pineapple,  sliced. 

2  small  cucumbers,  sliced  thin. 

Dissolve  the  sugar  in  water  and  claret,  then  add  the 
sliced  pineapple,  lemon  juice  and  nutmeg.  Just  before 
serving  add  cucumbers  and  ice. 


CLAKET  PUNCH. 

6  qts.  claret,  1  grated  nutmeg. 

4  qts.  appollinaris.  6  lemons. 

2  Ibs.  sugar.  1  sprig  mint. 

Pound  mint,  stir  in  the  sugar,  lemon  juice  and  nutmeg 
and  then  add  claret  and  appollinaris. 


EGG-NOGG.     (No.  1.) 

12  eggs  beaten  separately.     12  wine  glasses  brandy. 
12  tablespoons  sugar.  3  pts.  milk. 

Beat  together  the  yolks  of  eggs  and  sugar,  add  brandy 
a  little  at  a  time  and  stir  thoroughly,  then  add  the  milk 
and  whites  of  eggs  whippe  dto  a  stiff  froth ;  sprinkle  with 
nutmeg,  if  desired. 


THE  OLD  AND  NEW  COOK  BOOK. 


EGG-NOGG.     (No.  2.) 

7  eggs,  beaten  separately.      1  large  glass  brandy. 
1  qt.  milk.  1  wine  glass  sherry. 

7  tablespoons  sugar. 

Beat  yolks  and  sugar  together,  add  brandy  and  wine, 
stir  in  milk  either  hot  or  cold  and  then  the  whites 
whipped  to  a  stiff  froth.  Put  grated  nutmeg  or  grated 
lemon  peel  on  top. 


WHIPPED  EGGS. 

1  wine  glass  sherry.  2  tablespoons  powdered  sugar. 

Whites  of  3  eggs.  6  lady  fingers. 

Dip  lady  fingers  in  wine  and  put  into  the  bottom  of 
glasses.  Whip  eggs  lightly  and  add  sherry,  sugar  and  a 
little  orange  juice  or  nutmeg  if  desired,  and  fill  glasses. 


GINGER  ALE. 

2  gals,  water.  1/2  oz.  cream  of  tartar. 

2  Ibs.  sugar.  2  yeast  cakes. 

2  ozs.  ground  ginger.  3  lemons. 
1  pt.  pine-apple. 

Boil  sugar,  water  and  ginger  about  1/2  hour.  When 
cold  put  in  pine-apple  and  lemons  cut  very  fine,  add  to 
this  cream  of  tartar  and  yeast  cakes  dissolved  in  water. 
Next  day  strain,  bottle  and  cork. 


EOMAN  PUNCH   ( FROZEN ). 

1  1/2  qts.  water.  1  pt.  champagne. 

1  Ib.  sugar.  1/2  cup  rum. 

2  lemons.  1/2  cup  brandy. 
1/4  cup  maraschino. 

Make  a  thick  syrup  by  boiling  sugar  and  water,  add 
lemon  juice.  When  cold  put  in  champagne,  partly  freeze, 
then  add  liquors  and  thoroughly  freeze.  Serve  in  orange 
baskets,  made  from  orange  skins. 


PRESERVES,  JELLIES   AND 
BRANDY  FRUITS. 


BRANDY  PEACHES. 

16  Ibs.  peeled  peaches.  10  Ibs.cut  loaf  sugar. 

1/2  gal.  alcohol. 

Put  peaches  in  cold  clear  water.  Put  sugar  on  to  boil 
with  very  little  water,  when  it  comes  to  a  thick  syrup 
drop  in  just  enough  peaches  to  float  on  top,  when  they  are 
tender  enough  to  stick  with  a  straw,  remove  and  drain 
them  in  cullender ;  repeat  this  until  all  peaches  are  cooked. 
Put  syrup  back  in  kettle  and  boil  until  it  becomes  very 
thick  again.  Place  peaches  into  an  air-tight  jar  and 
pour  over  the  peaches  the  hot  syrup,  filling  jar  3/4  full, 
then  fill  remainder  with  alcohol  leaving  a  space  of  1/2 
inch  at  top.  Seal  jars  and  shake  well  to  mix  syrup  and 
alcohol,  repeat  this  every  day  for  a  week.  These  peaches 
will  keep  for  years. 


BRANDY  FRUITS   PROM  CANNED   FRUITS. 

10  Ibs.  fruit.  5  Ibs.  sugar. 

1/4  gal.  alcohol. 

Add  sugar  to  syrup  that  comes  in  fruit,  let  cook  until 
very  thick;  Put  fruit  in  jars,  filling  3/4  full  with  hot 
syrup,  then  fill  with  alcohol.  Seal,  shake  well  and  put 
in  cool  place. 


868  THE  OLD  AND  NEW  COOK  BOOK, 


FIG  PRESERVES. 

10  Ibs.  select  figs.  1/2  cup  cinnamon  bark. 

8  Ibs.  cut  loaf  sugar.  or  1/2  cup  ginger  root. 

2  lemons,  sliced  thin.  2  qts.  water. 
1/2  gal.  lime  water. 

Peel  figs,  leaving  stems  on  them,  drop  into  lime  water 
and  let  remain  10  minutes.  Make  a  syrup  by  boiling 
sugar,  lemon  and  cinnamon  bark  or  ginger  root  in  a  little 
water  until  it  becomes  a  thick  syrup,  then  put  in  figs  and 
let  boil  a  few  minutes,  take  out  figs  and  put  in  cullender 
to  drain,  when  drained  put  them  on  a  shallow  dish  and 
place  in  the  sun  all  day  turning  them  several  times. 
Boil  syrup  again  until  it  becomes  quite  thick,  keeping  it 
well  skimmed.  Put  figs  into  jars,  pour  over  them  the  hot 
syrup  and  seal. 


FRUIT  JELLY  (FROM  ANY  FRUIT). 

Boil  fruit  about  3/4  of  an  hour  with  enough  water  to 
cover  it,  put  into  a  flannel  bag  and  let  drip  slowly  over 
night.  To  each  pint  of  juice  put  in  3/4  Ib.  of  cut  loaf 
sugar  and  cook  about  20  minutes;  put  into  glasses  and 
set  in  cool  place  to  congeal. 


GUAVA  JELLY. 

5  doz.  apples.  3  guavas. 

8  pts.  sugar. 

Cut  apples  and  guavas  in  small  pieces,  without  peeling 
them ;  cover  with  water  and  boil  about  1  1/2  hours.  Put 
this  into  a  flannel  bag  and  drip  until  all  juice  is  extracted. 
Next  day  measure  the  juice  and  for  every  pint  of  juice  add 
3/4  of  a  pint  of  sugar  and  boil  about  1/2  hour  or  until  it 
jellies ;  pour  into  glasses,  put  on  top  of  each  glass  of  jelly 
a  piece  of  writing  paper  dipped  in  brandy  and  seal. 


PRESERVES,  JELLIES  AND  BRANDY  FRUITS.      269 


ORANGE  AND  PUMPKIN  PRESERVES. 

4  Ibs.  pumpkin.  4  Ibs.  cut  loaf  sugar. 

6  oranges.  1  lemon,  sliced. 

2  qts.  water. 

Peel  pumkin  and  cut  in  long  pieces;  peel  oranges  and 
cut  the  peelings  in  same  size  pieces.  Put  the  inside  of  the 
oranges  and  the  sliced  lemon  in  water  and  boil  about  1 
hour,  take  off  and  strain.  Into  this  water  add  sugar, 
orange  peelings  and  pumpkin,  cook  until  tender,  skim- 
ming constantly.  Put  into  jars  and  seal. 


ORANGE  MARMALADE. 

12  unpealed  oranges,  sliced.    Sugar. 
6  unpeeled  lemons,  sliced.      Water. 

Mix  oranges  and  lemons  and  put  in  an  equal  amount 
of  water,  let  this  stand  over  night.  Next  day  put  in  the 
same  quantity  of  sugar  as  there  is  oranges,  lemons  and 
water,  and  cook  on  a  slow  fire  about  2  hours. 


PRESERVED  MYRTLE  ORANGES  AND 
COCOANUT 

6  doz.  oranges.  1  cocoanut,  grated. 

4  qts.  water  Water. 

Grate  off  the  rough  outside  green  part  of  orange 
skins.  With  an  apple  chorer  make  a  hole  about  1  inch 
in  size  in  only  one  end  of  oranges  and  take  out  seeds  and 
a  little  of  the  center  of  oranges.  Put  oranges  in  a  light 
brine  for  24  hours,  take  out,  wipe  dry  and  put  into  clear 
water  and  boil  about  1  hour  or  until  tender.  Make  a 
filling  by  boiling  water,  grated  cocoanut  and  sugar  1/2 
hour,  allowing  1  cup  of  water  and  1  Ib.  of  sugar  for  every 


9.10  THE  OLD  AND  NEW  COOK  BOOK. 


pound  of  grated  cocoanut;  fill  the  holes  in  center  of 
oranges  with  this,  plugging  up  hole  in  oranges  with  the 
piece  of  peeling  cut  out  of  oranges  with  apple  chorer. 
Make  a  syrup  by  boiling  sugar  and  water  allowing  Iqt. 
of  sugar  and  1  pt.  of  water  to  every  2  Ibs.  of  oranges; 
cook  until  it  becomes  a  thick  syrup,  put  into  this  syrup 
the  oranges  and  let  boil  15  minutes  longer.  Seal  in  air- 
tight jars. 


PINE  APPLE  PESEEVES. 

5  Ibs.  pineapple.  5  Ibs  cut  loaf  sugar. 

1  qt.  water. 

Peel  and  cut  up  pineapple,  pour  water  over  and  let 
stand  4  hours.  Drain  off  the  water  and  put  on  to  boil 
with  sugar,  when  it  becomes  a  thick  syrup  add  the  pieces 
of  pineapple  and  cook  about  1  1/2  hours  longer ;  skim  fre- 
quently. Put  into  jars  and  seal  tightly. 


WATEE  MELON  PEESEEVE. 

14  Ibs.  water  melon  rind.  1/2  oz.alum. 

1  cup  cinnamond  bark.  1/2  cup  salt. 

1/2  cup  cloves.  14  Ibs.  cut  loaf  sugar. 

1/2  Ib.ginger  root.  8  qts.  water. 

Peel  water  melon  rind,  cutting  off  all  the  green  and 
pink,  cut  in  fancy  shapes  or  squares;  put  into  1  gallon  of 
water  and  salt  to  soak  and  let  remain  for  12  hours ;  take 
out  and  put  into  1  gallon  of  water  mixed  with  alum  for 
another  12  hours;  then  take  out  and  wipe  dry  and  put  on 
to  boil  with  enough  water  to  cover,  with  ginger  root  (tied 
in  a  bag, )  when  cooked  enough  so  you  can  stick  into  it  a 
straw  take  out  and  strain.  Make  a  syrup  by  boiling  the 
sugar  with  a  little  water,  cloves  and  cinnamon,  while 
boiling  add  melon  rind  and  ginger  root  bag  and  cook  1/2 
hour  longer.  Take  out  ginger  bag  and  put  into  jars  and 
seal. 


FRUIT    SYRUPS. 


ANISE  SYRUP. 

1  gal.  water.  1/4  Ib.  green  anise. 

4  Ibs.  sugar.  1  oz.  cinnamon  bark. 

Boil  the  anise  with  sugar,  water  and  cinnamon  until  it 
becomes  a  thick  syrup.     Strain  and  bottle  while  hot. 


SYRUP  D'ORGEAT. 

4  Ibs.  unshelled  sweet  almonds. 

2  1/2  Ibs.  sugar.  Juice  of  2  lemons. 

2  ozs.  orange  flower  water.    3  qts  water. 

Shell  and  peel  almonds  and  pound  fine,  moisten  with 
water  little  by  little  until  it  becomes  a  paste,  add  orange 
flower  water.  To  the  sugar  and  water  add  lemon  juice, 
cook  until  it  becomes  a  thick  syrup,  then  pour  over 
almond  paste.  Let  this  stand  several  days,  strain  and 
bottle. 


LEMON  SYRUP. 

18  lemons.  8  qts,  cut  loaf  sugar. 

6  pts.  water. 

Boil  sugar  and  water  until  very  thick,  add  the  juice 
of  all  the  lemons  and  rind  of  2  lemons,  cook  about  10  min- 
utes longer,  strain  and  bottle. 


274  THE  OLD  AND  NEW  COOK  BOOK. 

RASPBERRY  VINEGAR 
1  gal.  raspberries.  2  qts.  vinegar. 

Cover  raspberries  with  vinegar  and  let  stand  for  30 
days,  then  crush  and  press  through  a  sieve.  A  teaspoon 
of  this  vinegar  served  in  a  glass  of  water  or  cup  of  hot 
black  coffee  is  very  refreshing. 


STRAWBERRY  OR  BLACKBERRY  SYRUP. 
1  gal.  berries. 
1  gal.  sugar. 

Crush  berries  and  let  stand  for  24  hours.  Make  a 
syrup  of  equal  portions  of  berries  and  sugar  and  cook  1 
hour.  Strain,  bottle  and  seal  while  hot. 


VANILLA  SYRUP. 

6  qts.  cut  loaf  sugar.  8  pts.  water. 

2  vanilla  beans  (split). 

Boil  the  above  until  syrup  is  thick,  strain  and  bottle. 


SAUCES. 


CAPEE  SAUCE. 

1/2  teaspoon  minced  parsley.  1/2  pt.  milk. 
1  tablespon  butter.  3  or  4  tablespoons  capers. 

1  tablespoon  flour.  1/2  pod  red  pepper. 

1/2  pt  stock.  1  teaspoon  salt. 

Heat  butter,  add  flour,  milk,  stock,  and  season  highly. 
When  nearly  cooked  put  in  capers. 


CHILI  SAUCE. 

18  large  ripe  tomatoes.  4  large  onions,  minced. 

4  large  bell  peppers  (sweet),  with  seeds  removed. 
4  tablespoons  sugar.         1  tablespoon  ground  all  spice. 
2  tablespoons  salt.  2  tablespoons  ground  ginger. 

4  tea  cups  cider  vinegar.  2  pods  red  pepper,  minced  fine 

Boil  the  obove  ingredients  slowly  for  5  hours,  then  put 
in  bottles,  cork  and  seal. 


CHOCOLATE  SAUCE. 

1/2  cup  grated  Bakers  chocolate. 

1  tablespoon  flour.  1/2  cup  butter. 

1  cup  sugar.  1  egg. 

2  cups  milk.  1  teaspoon  vanilla. 


278  THE  OLD  AND  NEW  COOK  BOOK. 


Boil  milk  with  chocolate,  add  butter  and  flour  creamed 
together,  tkon  the  egg,  sugar  and  vanilla,  cook  about  15 
minutes. 


PLAIN  CKEAM  SAUCE. 

1  tablespoon  butter.  1  pt.  milk. 

1  tablespoon  flour.  1/4  teaspoon  cayenne  pepper. 

1/4  teaspoon  salt.  1/2  teaspoon  minced  parsley. 

Boil  milk  with  salt  and  pepper,  add  butter,  flour  and 
parseley  creamed.     Serve  with  mutton  or  ham. 


CHUTNEY  SAUCE. 

1  Ib.  sour  apples.  4  ozs.  Muscatel  seeded  raisins. 
4  ozs.  red  pod  pepper.          4  ozs.  Sultans  whole  rasing. 

4  ozs.  brown  sugar.  2  ozs.  young  green  onions. 

1/2  Ib.  brown  sugar  candy.  1  piece  grated  horse  radish. 
1/4  pt.  salt.  3  sprigs  mint. 

4  ozs.  ginger.  Juice  of  3  lemons. 

2  ozs.  garlic.  1  pt.  strong  vinegar. 

Chop  up  above  ingredients,  add  the  vinegar,  put  into  a 
jar,  set  in  water  and  cook  several  hours.  If  too  thick  add 
more  lemon  juice  or  vinegar. 


CRANBERRY  SAUCE. 

1  qt.  cranberries.  2  1/2  cups  sugar. 

12  apples.  1  pt,  water. 

Cut  apples  up  with  peelings  on  them,  add  cranberries, 
sugar  and  water,  cook  about  1  hour,  pass  this  through  a 
cullender  and  set  on  ice. 


SAUCES. 


DEVILLED  SAUCE. 

4  tomatoes,  chopped  fine.      1  teaspoon  salt. 

2  tablespoons  butter.  1  pod  red  pepper,  minced. 

1  doz.  sweet  green  peppers,  chopped  fine. 

1/2  teaspoon  minced  parsley. 

4  green  onions,  minced.         1  pt.  stock. 

1  teaspon  mustard.  1  pod  garlic,  minced. 

1  tablespoon  flour.  2  tablespoons  vinegar. 

Cook  pepper,  onions,  tomatoes  and  garlic  in  stock,  add 
butter,  salt,  pepper,  flour  and  mustard  stirred  in  vinegar, 
cook  about  1  hour.  Serve  with  meat  or  fish. 


FOAM  SAUCE. 

1  cup  sugar.  1  tablespon  butter. 

Whites  of  2  eggs,  beaten.        1  wine  glass  brandy. 
3  tablespoons  water.  1  pinch  grated  nutmeg. 

Moisten  sugar  with  water  and  stir  in  the  whites  of  eggs, 
cook  in  a  double  boiler,  then  add  brandy,  butter  and  nut- 
meg. Serve  with  puddings  or  cakes. 


FRUIT  SYRUP  SAUCE. 

1  pt.  fruit  syrup.  1  teaspoon  flour. 

1/2  teaspoon  butter. 

Boil  syrup,  add  flour  and  butter  creamed. 


HOLLANDAISE  SAUCE. 

6  eggs,  (yolkes  only).  Salt. 

1  Ib.  butter.  Pepper. 

Juice  of  1  lemon.  1/2  teaspoon  minced  parsley 


280  THE  OLE  AND  NEW  COOK  BOOK. 


Whip  the  eggs  slightly  and  put  into  a  double  boiler, 
gradually  add  the  butter  until  it  is  all  dissolved,  pass 
through  a  sieve  and  add  lemon  juice,  salt,  pepper  and 
parsley. 


HORSE  KADISH  WITH  MILK. 

1  1/2  horse  radishes.  1/2  teaspoon  salt. 

1  pt.  milk.  1/2  teaspoon  sugar. 

1/2  teaspoon  flour. 

Peel  and  grate  horse  radish,  put  into  a  sauce  pan  with 
milk,  sugar,  salt  and  flour  and  cook  about  20  minutes. 
Serve  with  boiled  meats. 


ICING  SAUCE. 

2  cups  sugar.  Whites  oif  2  eggs. 

1  gill  water.  1  teaspoon  vanilla. 

Moisten  sugar  with  water  and  let  boil  exactly  4  min- 
utes, then  stir  in  beaten  whites  of  eggs  and  vanilla.  Serve 
with  pudding. 


LEMON  SAUCE. 

2  cups  white  sugar.  1  gill  water. 

3  lemons.  2  eggs,  white  only. 

Wet  sugar  and  boil  with  the  rind  of  1  and  the 
juice  of  3  lemons,  then  stir  in  whites  of  eggs  whipped  to  a 
stiff  froth.  Serve  with  puddings. 


SAUCES.  281 

MINT  SAUCE. 

1/2  cup  minced  mint.  1  cup  vinegar. 

1  tablespoon  sugar.  1/2  cup  water. 

Put  the  vinegar  and  sugar  into  boiling  water  and  then 
add  the  mint,  cook  about  5  minutes.    Serve  with  lamb. 


MOCK   CREAM    SAUCE. 

1  pt.  sweet  milk.  2  tablespoons  sugar. 

Yolk  of  1  egg.  1  teaspoon  vanilla, 

1/2  teaspoon  arrow-root  dissolved  in  2  tablespoons  milk. 

Boil  milk  and  thicken  with  arrow-root,  then  add  eggs 
and  sugar  well  whipped.    Flavor  with  vanilla. 


OYSTER   SAUCE. 

2  1/2  doz.  oysters.  1/4  teaspoon  grated  onion. 

1  cup  milk. "  1  tablespoon  butter. 

1  tablespoon  flour.  1  cup  cream. 

1/4  pod  minced  pepper.          1/2  teaspoon  salt. 

1/2  teaspoon  minced  parsley. 

Boil  milk  and  cream  with  onion  and  pepper,  thicken 
with  flour  and  butter,  when  nearly  cooked  add  oysters, 
cook  5  minutes  longer  and  then  put  in  the  parsley  and 
salt. 


THE  OLD  AND  NEW  COOK  BOOK. 


PIQUANT  SAUCE. 

1/2  pt.  vinegar.  1  cup  pickles,  minced. 

1  teaspoon  sugar.  Salt. 

1/2  onion,  minced.  Cayenne  pepper. 

1  tablespoon  butter.  1  pod  minced  red  pepper. 

1  tablespoon  flour.  1/2  teaspoon  minced  parsley. 

Boil  vinegar  with  sugar  and  onion,    add    butter    and 
flour  creamed,  pickles,  seasonings  and  parsley. 


PUDDING  SAUCE. 

2  cups  sugar.  1  1/2  teaspoons  flour. 

1/2  cup  butter.  1  pt.  boiling  water. 

2  eggs  (yolks  only).  1  wine  glass  brandy. 

Cream  butter,  sugar,  eggs  and  flour;  stir  this  into 
boiling  water  and  cook  about  10  minutes,  then  add 
brandy.  Serve  hot. 


SHERRY  SAUCE. 

1  cup  sugar.  1  cup  cream. 

1/2  cup  butter.  2  wine  glasses  sherry. 

1/2  coffeespoon  grated  nutmeg. 

Boil  cream  with  sugar  and  butter,  add  wine  and  nut- 
meg. 


SNOW  SAUCE. 

1  cup  sugar.  Yolk  of  1  egg. 

1/2  cup  butter.  1  wine  glass  brandy. 

Cream  butter  and  sugar,  add  egg  and  brandy.     Whip 
white  with  2  tablespoons  sugar  and  put  on  top. 


SAUCES.  S8S 


TOMATO  SAUCE. 

1  teaspoon  Worcestershire.      1  cup  stock. 

1  pod  red  pepper  (cut  fine).  2  tablespoons  butter. 

1  teaspoon  sugar.  1  1/2  tablespoons  flour. 

1  qt.  tomatoes.  1  pinch  soda. 

1/2  teaspoon  grated  onion.     1  teaspoon  minced  parsley. 

Heat  butter  and  put  the  tomatoes,  flour,  onion,  pars- 
ley, soda,  salt,  stock,  sugar,  sauce  and  pepper  into  it, 
boil  about  1  hour  and  strain. 


WHITE  WINE   SAUCE. 

1/2  pt.  white  wine.  2  tablespoons  olive  oil. 

1/2  pt.  stock.  1/2  teaspoon  mustard. 

1  bay  leaf.  1  teaspoon  salt. 

1  teaspoon  flour.  1  pod  red  pepper,  minced. 

1/2  teaspoon  minced  parsley. 

Boil  stock  and  wine  with  bay  leaf,  oil,  salt,  pepper, 
flour,  mustard  and  parsley.  Serve  with  cold  turkey  or 
birds. 


SOUR  AND  SWEET  PICKLES. 


YELLOW  CABBAGE  PICKLES. 

4  heads  cabbage.  1  cup  salt. 

1  gal.  vinegar.  1/2  cup  mustard  seed. 

1/2  cup  turmeric.  2  tablespoons  celery  seed. 

4  pods  red  pepper,  cut  fine. 

Quarter  cabbage  and  boil  until  tender,  put  into  a 
cullender  to  drain  over  night.  Next  day  sprinkle  with 
turmeric  and  let  stand  in  the  sun  all  day.  Boil  vinegar 
with  mustard,  celery  seed,  salt  and  pepper,  and  pour 
over  cabbage.  Put  into  stone  jars. 


SWEET  CANTALOUPE  PICKLES. 

6  ]bs.  cantaloupe  rind  (peeled). 

1/2  oz.  alum.  1/2  tablespoon  mace. 

2  qts.  vinegar.  1/2  tablespoon  cloves. 

3  Ibs.  sugar.  12  cup  stick  cinnamon. 

Boil  cantaloupe  rind  in  1  gallon  of  water  with  alum  for 
about  2  hours,  strain  and  put  into  clear  water  until  next 
day.  Add  spices  and  sugar  to  the  vinegar  and  cook  to  a 
syrup,  then  add  cantaloupe  rind  and  let  cook  1  hour 
longer. 


.888  THE  OLD  AND  NEW  COOK  BOOK. 


CHOW-CHOW. 

4  doz.  green  tomatoes.  1  cup  prepared  mustard. 

15  large  onions.  1/2  cup  celery  seed. 

25  cucumbers.  1  tablespoon  cinnamon. 

2  large  cabbage.  1  tablespoon  cloves. 

1  grated  horse  radish.  1  tablespoon  allspice. 

1/2  pt.  olice  oil.  1/2  cup  turmeric. 
1/2  cup  whole  bla,ck  peppers.  1  Ib.  dark  brown  sugar. 

1  cup  white  mustard  seed.  1  1/2' gals,  vinegar. 
1  pt.  salt. 

Slice  cabbage,  tomatoes,  onions  and  cucumbers, 
sprinkle  well  with  salt  and  let  stand  2  days,  draining 
water  from  it  daily.  Boil  vinegar  with  spices,  pepper, 
celery,  sugar,  mustard,  mustard  seed,  horse  raddish  and 
turmeric.  While  boiling  add  cabbage,  tomatoes,  onions 
and  cumbers  and  cook  about  3/4  of  an  hour.  When  cold 
stir  in  olive  oil.  Put  into  jars  and  seal. 


INEXPENSIVE  CHOW-CHOW. 

2  large  cabbage.  1  cup  grated  horse  radish. 

8  onions.  3  pods  red  pepper. 

1/2  cup  white  mustard  seed.  2  cups  brown  sugar. 

1/2  cup  celery  seed.  1/2  cup  prepared  mustard. 

1  pod  garlic,  minced.  2  tablespoons  turmeric. 

1  gal.  vinegar.  1/2  pt.  olive  oil. 

Slice  cabbage  and  onion  thin  and  sprinkle  with  salt. 
Next  day  drain  and  put  on  to  boil  in  vinegar,  when  it 
boils,  put  in  all  the  other  ingredients  and  cook  about  15 
minutes.  Put  into  jars  and  seal. 


SWEET  AND  SOUR  PICKLES.  289 


SWEET  PEACH  PICKLES. 

2  doz.  peaches.  1  teaspoon  mace. 

1  1/2  qts.  vinegar.  2  doz.  whole  cloves. 

1/2  Ib.  sugar.  6  sticks  cinnamon. 

Boil  vinegar  with  spices  and  sugar,  put  peaches 
(peeled  or  unpeeled)  in  and  let  boil  until  tender.  Put 
into  jars  and  seal. 


EAISIN  AND  CUCUMBER  PICKLE. 

2  Ibs.  raisins.  2  qts.  vinegar. 

5  doz.  pickled  cucumbers.  4  sticks  cinnamon. 

2  1/2  Ibs.  brown  sugar.  2  teaspoons  whole  cloves. 

2  teaspoons  allspice. 

Cut  cucumbers  into  inch  pieces,  seed  raisins  and  mix 
together.  Boil  the  cinnamon,  sugar,  allspice  and  cloves 
in  the  vinegar,  when  it  comes  to  a  boil  add  raisins  and 
cucumbers,  cook  1/2  hour.  Put  into  jars  and  seal. 


PICKLED   SHRIMP. 

2  qts.  peeled  shrimp.  1  1/2  pts.  vinegar. 

2  pods  red  pepper,  chopped  fine.         3  bay  leaves. 
4  sweet  green  peppers,  chopped  fine.  1  tablespoon  salt. 

Boil  vinegar  with  salt,  peppers,  bay  leaves  and  shrimp, 
boil  until  tender.    Put  into  jars  while  hot  and  seal. 


SWEET  PICKLES  MADE  FROM  CANNED  FRUIT. 

6  Ibs.  fruit.  3  qts.  vinegar. 

2  Ibs,  sugar.  1/2  cup  broken  cinnamon. 

1/4  cup  cloves. 


THE  OLD  AND  NEW  COOK  BOOK. 

Put  vinegar  on  with  sugar  and  spices  and  boil  1  hour, 
then  add  fruit  and  cook  5  minutes  longer.  Put  into  jars 
and  seal.  Drain  all  liquor  from  fruit  before  putting  it  in 
vinegar. 


TOMATO  PICKLE. 

4  doz.  sliced  green  tomatoes.  1  tablespoon  cloves. 
1/4  Ib.  white  mustard  seed.    1  tablespoon  allspice. 
1  doz.  sliced  sweet  peppers.    3  pods  red  pepper. 

1  tablespoon  black  pepper.       1  gal.  vinegar. 

2  doz.  sliced  onions.  1  cup  salt. 
1  cup  of  brown  sugar. 

Salt  tomatoes  and  onions  over  night.  Next  morning 
drain  water  from  them.  Boil  vinegar  with  the  above  in- 
gredients, adding  tomatoes  and  onions.  Cook  about  20 
minutes.  Put  into  jars  and  seal. 


TOMATO  CATSUP. 

4  qts.  ripe  tomatoes,  chopped.  1  cup  salt. 

1/2  cup  ground  black  pepper.  1/2  cup  celery  seed. 

1/2  doz.  large  onions,  minced.  1  tablespoon  cloves. 

3  pieces  of  garlic,  cut  fine.         1/2  tablespoon  allspice. 

1  tablespoon  ground  ginger.      1/2  tablespoon  cinnamon. 

1/2  cup  prepared  mustard.       1  pt.  vinegar. 

Boil  the  above  about  2  hours,  or  until  cooked.  Press 
through  a  cullender,  and  bottle.  After  bottling  put  in  2 
tablespoons  of  olive  oil  in  each  bottle.  Cork  tightly. 


SWEET  AND  SOUR  PICKLES.  $91 


WINTEK  PICKLES. 

2  heads  cabbage.  1  cup  prepared  mustard. 

Six  bunches  celery.  2  tablespoons  ground  ginger. 

1  doz.  onions.  1  cup  grated  horse  radish. 
1/4  cup  turmeric.  1  cup  salt. 

2  cups  sugar.  1  gal.  vinegar. 
1  tablespoon  black  pepper  (ground). 

Boil  vinegar  with  the  above  ingredients.  Cut  cabbage 
and  celery  fine  and  add  to  the  above  while  it  is  boilding. 
Cook  about  20  minutes.  Put  into  jars  and  seal, 


LITTLE  THINGS  WORTH 
KNOWING. 


Eggs  added  to  hot  rice  or  hominy,  makes  batter  tough. 
Add  to  cold  rice  or  hominy. 


All  custards  with  eggs  and  milk  should  be  baked  in  a 
pan  of  hot  water. 


Never  add  all  the  sugar  to  eggs  at  one  time.    It  should 
be  put  in  a  little  at  a  time  to  avoid  things  being  heavy. 


To  whip  cream,  put  it  on  ice  and  salt  for  about  one 
hour  before  whipping. 


Always  dip  moulds  in  ice  water,    before   putting    in 
jelly.     Jelly  must  be  cold. 


The  success  of  all  souffles,  is  to  have  both  yolks  and 
whites  well  whipped,  and  not  to  let  them  stand  after 
cooking. 


296  THE  OLD  AND  NEW  COOK  BOOK. 

Whites  of  eggs  added  to  custards  or  cream  do  not  en- 
rich them.    It  is  best  to  use  them  for  something  else. 


Yolks  of  eggs  covered  with  water  can  be  kept  several 
days. 


Always  boil  custards  and  cream  in  a  double  boiler,  as 
it  prevents  scorching. 


When  you  add  flour  and  butter  to  milk,    always   rub 
together  until  smooth. 


Put  sifted  flour  in  a  dry  baking  pan  and  parch  light 
brown,  sift  while  hot.    Keep  in  a  crock  ready  for  use. 


Chopped  parsley  can  be  kept  in  a  glass  jar  put  on  ice 
several  days, ready  for  use. 


Always  keep  a  fine  camels  hair  brush  for  putting  oil 
on  meats,  game  or  fish  before  broiling. 


All  vegetables  should  be  put  into  boiling  water  to  cook. 


Water  should  be  drained    from    pototoes    as   soon    as 
cooked. 


Water  should  always  be  drained    from    shrimp    and 
crabs  as  soon  as  cooked. 


